Spinach and co­rian­der pan omelette

This oven-baked omelette is easy to make and de­li­cious. Try al­ter­na­tive fill­ing op­tions to add to the ba­sic egg mix­ture, such as ham and mush­rooms.

YOU Breakfast - - Contents -



Prepa­ra­tion time: 20 min­utes Cook­ing time: 10 min­utes Bak­ing time: 25 min­utes


15 ml (1 T) olive oil 1 large red onion, sliced into rings 2 gar­lic cloves, crushed 2 cm fresh ginger, grated (op­tional) 1 red chilli, chopped 200 g baby spinach hand­ful of fresh co­rian­der, chopped zest and juice of 1 lime or le­mon 6-8 large eggs 125 ml (½ c) milk or cream 30 ml (2 T) poppy seeds 80 ml (¹⁄₃ c) finely grated Parme­san cheese salt and black pep­per


fresh co­rian­der crispy ba­con chopped fresh mint mixed with double cream yo­ghurt

Pre­heat the oven to 200 °C. Grease a 22 cm square cake tin. 1 Omelette Heat the oil in a large pan and stir-fry the onion un­til soft. Add the gar­lic, ginger (if us­ing) and chilli and fry for a fur­ther minute. 2 Add the spinach, co­rian­der, lime or le­mon zest and juice and stir-fry un­til the spinach has just wilted. Spoon into the pre­pared tin. 3 Whisk to­gether the eggs and milk or cream. Add the poppy seeds and Parme­san cheese and sea­son with salt and pep­per. Pour the egg mix­ture over the in­gre­di­ents in the cake tin. 4 Trans­fer the tin to the oven and bake for 25 min­utes or un­til the eggs are just cooked. 5 To serve Sprin­kle fresh co­rian­der on the omelette, cut into squares and serve with crispy ba­con and minted yo­ghurt.

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