DEEP-DISH SPINACH AND GOAT’S CHEESE OMELETTE RECIPE

This thick, eggy mixture is oven baked and makes a delicious supper served either hot or cold. Served cold it makes a great picnic treat too.

Serves 4

INGREDIENTS

• 50g (2 oz) butter, softened
• 500 g (1 lb 2 oz) spinach, trimmed and shredded
• 1 large leek, trimmed and shredded
• 1 tsp cumin seeds. lightly crushed
• 6 large free range eggs, beaten
• 225 g (8 oz) firm goat’s cheese, crumbled
• Salt and freshly ground black pepper

Preparation

1. Preheat the oven to 180 degrees/350F.gas 4. Use about 2 teaspoons of butter to thickly grease a 23 cm(9 in) round pie dish, at least 5 cm (2in) deep, and place on a baking sheet.
2. Melt the remaining butter in a large saucepan and add the spinach, leek and cumin seeds. Cook, stirring occasionally, for about 5 minutes, until the vegetables habe wilted and softened. Drain well, pressing against the side of the colander. Transfer to a heatproof bowl and set aside to cool.
3. Mix the eggs into the cooled spinach mixture and carefully mix in the goat’s cheese. Season well and then trasnfer to the prepared dish. Level off the top and bake in the oven for about 35 minutes until just set. Stand for 10 minutes before slicing to serve hot. Alternatively, allow to cool before serving in wedges.

Freezing: not suitable