Ingredients: 75 g baby spinach 1 tbsp lemon juice 1 tbsp olive oil 3 eggs, beaten half tbsp finely chopped chives half tbsp finely chopped parsley half tbsp finely chopped tarragon leaves 55 g Camembert (e.g. Le Rustique Camembert), cut into slices salt and pepper butter for frying Directions:1. Place the baby spinach in a saucepan with the lemon juice and olive oil and season well with salt and pepper. Cook for 1-2 minutes until the spinach has just wilted. Drain and set aside. 2. Beat the eggs with the herbs and season with salt and pepper. 3. Put a knob of butter in a small omelette or frying pan and pour in the eggs. Cook the omelette until the base looks as if it is just setting. Lay the slices of Camembert over one half and top with the spinach. Flip the uncovered side over the filling, continue to cook for 30 more seconds then slip onto a serving plate. Eat immediately with grilled tomatoes and crusty bread. |