Try this...Giant spinach and cheddar omelette

ARLENE Thompson, Sainsbury’s Try Team, will be cooking up this tasty omelette at the Balmoral show next week, at the interactive and engaging Sainsbury’s stand where you can follow the field to fork journey of our woodland eggs. Arlene says that she always buys Woodland eggs for cooking and baking as they taste so much better and also because they come from hens that are free to roam in a natural environment.

Did you know? Sainsbury’s Woodland eggs are locally supplied and 1p from every dozen sold is donated to the Woodland Trust to support the planting of native woodland across the UK.

Giant spinach & cheddar omelette

Preparation time: 15 Minutes, Cooking time: 15 Minutes, Serves 4

Ingredients: 1 onion, peeled and sliced, 1 garlic clove, peeled and sliced, 100g pack of young leaf spinach, 2 loose tomatoes, 12 woodland eggs, 60g mature cheddar, 1 tablespoon olive oil

Method: 1. Preheat the grill to high. Heat half a tablespoon olive oil in a large non-stick frying pan, then add the onion and garlic, and cook over a high heat until they begin to caramelise. Add the young leaf spinach and tomatoes, chopped, to the pan, and continue to cook until the spinach begins to wilt. Transfer to a plate to keep warm and carefully wipe out the pan with kitchen towel.

2. Beat 12 of the eggs. Heat another half tablespoon olive oil in the frying pan and add the beaten eggs. Tilt the pan to spread the eggs evenly over the base and cook for 3–4 minutes, pushing the edge of the omelette into the centre of the pan as it cooks, allowing the runny egg to fill its place around the outside. You will end up with cooked egg covering the bottom of the pan.

3. When the base is golden, pour the spinach mixture on one half and top with grated Tickler mature Cheddar. Place the omelette under the grill until firm, then remove and fold in half. Serve with basics young leaf salad on the side.

For more recipes go online www.sainsburys.co.uk