Few things are easier to cook than a simple and elegant one-pan omelette. This type of cooking is what I love most, as you basically mix it up and then set and forget for 15 minutes. You can pretty much put anything into these omelettes. Add some seafood, leftover meat or smallgoods, such as pasture-raised ham, and any type of veg you feel like. These are my go-to for family breakfasts and are fantastic for school lunches, too.
- eggs 6 large
- ham 150 g thinly sliced, torn
- baby spinach leaves 50 g (2 cups), stems removed
- sea salt and freshly ground black pepper
- coconut oil or good-quality animal fat 2 tablespoon
Crack the eggs into a bowl, lightly beat with a fork and season with salt and pepper.
Heat the coconut oil or fat in a 24 cm non-stick ovenproof frying pan over medium heat. Add the ham and pan-fry for 2 minutes. Reduce the heat to low, scatter over the spinach, pour on the egg mixture and gently fold through. Cook for 5–10 minutes to set the base and side.
Meanwhile, preheat the grill to medium.
Place the omelette under the grill for 3–3 1⁄2 minutes until the top is lightly golden and set. Serve.
Recipe and image from Dinner in 5 by Pete Evans, published by Plum, RRP $39.99