Starters & Light meals

Gorgonzola and baby spinach omelette

By Abigail Donnelly
2
Easy
15 minutes
10 minutes
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Ingredients

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

Method

Ingredients

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.
Abigail Donnelly

Recipe by: Abigail Donnelly

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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