Ham, cheese, spinach and asparagus omelette
My pop has a mountain of spinach in his garden and I always stock up after a visit to his small farm. He’s so inspirational – at 75 he’s still driving his truck (a business he established after retiring from being a butcher!), mowing lawns for the community (another job he does on the side), grows his own vegetables, raises and cuts his own lamb and beef… I just love it!
My pop has always been the breakfast chef. His specialty is bacon and eggs on the barbecue with home-grown tomato. Occasionally there will be ham, sausages, mushrooms, beans or chops. Everyone who visits nan and pop’s always looks forward to a big cooked breakfast.
After my most recent visit I came home with two shopping bags full of spinach (and some basil, cucumbers and an entire lamb!). So this ham, cheese, spinach and asparagus omelette is something I’ve been eating quite a lot of for breakfast recently! Spinach is loaded with antioxidants, especially when fresh, steamed, or quickly boiled, and a rich source of vitamin A, vitamin C, vitamin E, vitamin K, magnesium, manganese, folate, betaine, iron, vitamin B2, calcium, potassium, vitamin B6, folic acid, copper, protein, phosphorus, zinc, niacin, selenium and omega-3 fatty acids (according to Wikipedia).
2 eggs, beaten
Half of a large spinach leaf, washed and chopped roughly
1 desert spoon of cream
A small handful of ham, diced
A small handful of grated cheese
2 asparagus spears, washed
2 teaspoons of butter
Melt 1 teaspoon of butter in fry pan over low heat. Add asparagus spears and turn up heat to medium. Fry, turning occasionally for about 2 minutes or until browned slightly. Remove from pan.
In a medium bowl combine eggs, spinach and cream.
Heat 1 teaspoon of butter in the same frypan you used for the asparagus over low heat. Pour in omelette mixture and cook over low-medium heat for about 30 seconds, dispelling bubble with an egg flip.
Then sprinkle ham over the omelette as it continues to cook. Sprinkle cheese over half the omelette and place asparagus spears on top of the cheese.
Give the frypan a little shake to ensure the omelette is not sticking to the bottom of the pan. If it is, use the egg flip to skim around the sides of the omelette to loosen.
Once the cheese melts, scoop the eggflip under the opposite half of the omelette and fold over to enclose the cheese and asparagus. Cook for another 30 seconds or so, until the egg is just cooked in the centre of the omelette.
Transfer to plate and season with salt and pepper to taste.