Saturday, April 12, 2008

Spinach and ham omelette with homemade toast

Finely chop some baby spinach leaves and add to two beaten eggs and a splash of milk. Pour into your omelette pan over a very low heat and allow to just set. Meanwhile, layer over the top of the omelette some more spinach leaves (whole), some slices of ham off the bone, and some cubes of mozzarella. Fold over the omelette.

I used the homemade bread to make some toast to go with it, and I also added some dried olives on the side (from Pennisi's.)

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