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Spinach goats cheese and preserved lemon omelette

By Nikki K on 24th Jul, 2016

Spinach goats cheese and preserved lemon omelette

Method

  1. You will need a medium frying pan with a lid.
  2. Prepare the ¼ preserved lemon (see tips below). Cut prepared peel in half lengthways, then across in fine strips.
  3. Heat oven to 100C (conventional )/ 80C fan to warm the plates, and to keep the first omelette hot while you make the second.
  4. Remove extra stalky bits from spinach leaves.
  5. Put half the butter in the frying pan on the hob on a medium-high heat.
  6. Beat two eggs. When butter is foaming with the heat, add beaten eggs to pan and tilt the pan until the egg mixture covers the base.
  7. When the egg starts to set underneath, use a plastic heat-resistant spatula to draw the side in, and tilt to allow more egg mixture to fill the gap. Repeat 2-3 times around the omelette.
  8. Turn heat down to low.
  9. Crumble half the chevre across the omelette.
  10. Sprinkle half the preserved lemon strips evenly over the chevre.
  11. Scatter the spinach leaves across the whole omelette. Place the lid on the pan for 2-4 minutes to lightly steam the spinach while the egg finishes cooking.
  12. Check to see how brown it is going underneath by carefully lifting the side of the omelette. When you are happy with how cooked it is, slide it halfway on to a pre-warmed plate, flipping the final half over on top.
  13. Place plated omelette in oven to keep hot while making second omelette (steps 5-12). Serve as soon as second one is ready.

Recipe Notes

  • If you don’t have (or don’t like) preserved lemon, you could use some finely grated lemon zest instead to get a citrus zing.
  • To prepare a preserved lemon quarter - first remove all the lemon segment flesh. Then put it (rind side down) on a chopping board and use a small sharp knife (pointing the blade away from you) to carefully slice/scrape all the whiter pith off, repeating this until you are left with a very thin, almost translucent, layer of preserved lemon peel. Rinse, and leave in a small dish of cold water for 5 minutes so some of the salt seeps out.
  • If you find your preserved lemon peel is too salty, soak the cut strips in fresh water for 10 minutes while getting everything else ready.
spinach  / gluten free  / egg  / cheese  / brunch
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