This is one of our favourite recipes. The jalapeño peppers really make the omelette sing. Enjoy it as a flavourful, mouth-watering breakfast, or have it for lunch with half a plateful of green and coloured salad.
- 1 tbsp olive oil
- ½ medium onion, peeled and finely sliced
- 2 heaped tbsp sliced red or green jalapeño peppers from a jar (around 30 g), drained and roughly chopped
- 2 balls frozen leaf spinach (around 115 g), thawed and drained, or a large handful fresh young spinach leaves
- 4 large eggs
- 20 g Parmesan, finely grated
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
1. Heat the oil in a non-stick frying pan (see Note), add the onion and gently fry over a low-medium heat for 2–3 minutes, or until softened, stirring occasionally. Stir in the jalapeño peppers and spinach and cook for a further 1–2 minutes, until heated through.
2. Meanwhile, whisk the eggs in a small bowl and season with ground black pepper. Pour into the pan and leave to cook for a few seconds.
3. Using a wooden spoon, draw the egg in from the sides of the pan towards the centre and let the uncooked egg run to fill its place. Cook for 2 minutes until almost set, then sprinkle with the Parmesan and cook for a further 1–2 minutes, or until melted.
4. Fold the omelette in the pan, then cut in half and divide between two plates.
• You will need a pan with a diameter of around 20 cm. If you only have a larger frying pan, double the ingredients and save half the omelette for the following day. Reheat gently in the microwave or serve cold.
Extracted from The Fast 800 Easy by Dr Clare Bailey and Justine Pattison. Published by Simon & Schuster Australia, RRP $35. Photography © Smith & Gilmour