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Gorgonzola and baby spinach omelette

By Abigail Donnelly
2
Easy
15 minutes
10 minutes

Ingredients

  • 6 free-range eggs
  • 2 t butter
  • 100 g blanched baby spinach
  • 40 g Gorgonzola

Method

Preheat the oven to 180°C.

Beat free-range eggs and season to taste.

To a large nonstick pan over a medium to high heat, add butter and the beaten eggs and spread around the pan.

Once the base begins to set, flip over one side and top with blanched baby spinach and Gorgonzola.

Place the pan into the oven to melt the cheese. Transfer to a large plate and serve with fresh farm bread.