A delicious and quick omelette, ideal for breakfast, lunch or a light supper.
2 Clarence Court Burford Brown eggs
1 knob unsalted butter
Freshly ground black pepper
A small bunch of soft herbs (such as basil,
coriander, parsley, dill, chervil and chives)
50g baby spinach
20g feta cheese
1 tablespoon toasted almonds
1 teaspoon dukkah mix (a mix of toasted coriander seeds, black onion seeds, paprika and smoked salt)
1. Crack the eggs into a jug, add a good pinch of pepper and whisk well. Finely chop the herbs and whisk most into the eggs, leaving a little to one side.
2. Place a medium-sized non-stick frying pan on the simmering plate. Add the knob of butter and swirl around the pan until lightly foaming. Move to the boiling plate. Pour in the whisked eggs and swirl them evenly around the pan. Allow to settle for a couple of seconds, then, using a silicone spatula, carefully draw lines in the egg from edge to centre, repeating 5 or 6 times to create ribbons, and allowing the liquid egg to fill the gaps each time.
3. Return to the simmering plate. Allow the omelette to cook for a minute before sprinkling over the spinach and crumbling in the feta cheese. Season with a pinch of salt, sprinkling it over the omelette. Use the spatula to carefully release the omelette from the edges, and then flip one half on the other to create a sandwich. Carefully jiggle the omelette on to a plate and sprinkle over the toasted almonds, dukkah and remaining herbs.
Conventional cooking: Use a medium hob heat.
Courtesy of our friends at Clarence Court Eggs