A simple take on the classic omelette, this cheesy dill number is great for breakfast, but I love it any time of the day with a peppery green salad and some smoked salmon on top. The classic version I first created was just basic cheddar, vintage preferably with just a subtle hint of dill. This day I was feeling like something a little more nourishing and nutrient dense so I added spinach and courgette. If you are cooking for one, a little late in the evening, trust me this is what you want. It is elegant but wholesome. Perfection.
- 2 large eggs
- 1 tablespoon milk
- 50 g grated low fat cheddar cheese
- 1 tablespoon chopped fresh dill
- 100 g spinach kale or chard
- Salt and pepper to taste
- 1 tablespoon butter or oil for cooking
- Separate the eggs. Whisk the whites on their own until they resemble fluffy clouds. Whip the yolks lightly. Fold these gently into the yolks. Alternatively for a quicker, less fluffy option, crack the eggs into a bowl and whisk them together with the milk, chopped dill, and salt and pepper to taste.
- Wilt the spinach by adding 4 tbsp water and the oil or butter to a pan, pop in the handfuls of spinach ( I like to trim off the stalks first and tear any big leaves into smaller pieces. ). Allow the heat to gently wilt the spinach.
- Now pour the egg mixture into the pan on top of the spinach and let it cook for 1-2 minutes.
- Sprinkle the grated low fat cheddar cheese over one half of the omelette.
- Using a spatula, gently fold the other half of the omelette over the cheese to cover it.
- Let the omelette cook for another 1-2 minutes or until the cheese is melted and the eggs are fully cooked.
- Carefully slide the omelette out of the skillet and onto a plate.
- Garnish with additional chopped dill if desired, and serve hot.