I've spent much of last week looking after my two small nephews. The eldest is three and the younger is 18 months so I'm sure you can imagine that I was rather rushed off my feet. We had a lovely time but I was glad to have help on hand for some of the time. My mother came for a couple of nights and on one of the days cooked me this rather delicious omelette for lunch.
In fact this is more fritatta than omelette in that it is made with potatoes. Not only potatoes though, it also contains lovely melty brie, bits of bacon and a handful of spinach. Served alongside some salad it made for an extremely tasty lunch. I thought it was perfect hot with the brie melting into the other ingredients, but I can imagine it would work well cold too for a picnic or a filling lunch to take to work.
Her recipe came from one of those supermarket recipe cards. I think it was from Sainsburys - apparently it is also good if you switch the spinach for cooked green beans.
Brie, bacon and spinach omelette
3 large free range eggs
2 rashers of bacon, chopped (or use lardons)
5 spring onions, chopped
100g baby spinach leaves
100g cooked new potatoes, sliced
Approx 130g Brie
1. Cook the bacon in a non-stick frying pan until just golden then add the spring onions and cook gently for a further 3 minutes. The bacon should give off enough fat of its own accord, but if not, add a little olive oil. Meanwhile, cook the spinach in a little water and then squeeze dry.
2. Add the potatoes and spinach and heat through.
3. Slice the brie and lay the slices on top of the vegetable and bacon mixture. Pre-heat the grill.
4. Crack the eggs into a bowl and beat together with a fork. Season well with salt and pepper. Cook in the pan for a few minutes until the egg has started to set on the bottom. Place pan under the pre-heated grill to cook and brown the top. When just firm, remove from oven and slice to serve. Accompany with sliced tomatoes and a green salad.