Planning a long lunch with a large group of friends? Keep it simple with a classic cocktail and perfectly cooked omelette.
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Omelette with Spinach
Serves 4
- 8oz butter
- 200g spinach, chopped
- 8 eggs
- 2oz cheddar, grated
Melt ½ oz butter in a frying pan, then cook the spinach for 1-2 minutes until wilted.
Season well.
Tip out onto a plate and set aside. In a bowl, beat the eggs until just mixed. Return the frying pan to a medium-high heat, add the remaining butter and melt until beginning to foam, then swirl it around the pan.
Pour in the beaten egg, then tilt the pan to distribute it evenly. Leave for 20 seconds, until the egg begins to bubble.
Use a wooden spoon to draw in the sides of the egg to the centre incorporating the butter. Gently tilt the pan to redistribute the egg to the edges.
Sprinkle over the cheese and spinach while the egg is still slightly runny in the middle, then remove the pan from the heat.
The residual heat will continue to cook the egg.
Season well.
Using a spatula, fold one third of the omelette into the middle, then turn the omelette onto a warm plate folding over itself. Serve immediately with a green salad or fries.
The Mimosa
Serves 1
- 25ml premium triple sec
- 59ml freshly squeezed orange juice
- 118ml sparkling wine
- 1 orange slice
Start by chilling all the ingredients for at least one hour, then pour the triple sec and orange juice into a champagne flute.
Tilt the glass and add the sparkling wine, pouring slowly as you would beer. Stirring will reduce the bubbles, so resist the temptation to mix it.
Garnish with an orange slice.
To make a classic mimosa, you need well-chilled orange juice and sparkling wine. This recipe creates a semi-dry mimosa, and you can easily make it sweeter by pouring the two ingr edients equally.
Choose Champagne if you like, or save money with a nice Prosecco or Cava. The triple sec is optional (Cointreau is an excellent choice) but recommended. The orange liqueur adds dimension and its sweetness marries the sweet-tart juice and dry wine beautifully.
