Spinach and Bacon Omelette

Ingredients - 25g (1oz) butter or margarine, 55g (2 oz) frozen chopped spinach, 2 smoked back bacon rashers, 3 eggs, 1 tbsp water, 1 tsp Colman’s Mild Mustard, Salt and Pepper, pinch of grated nutmeg.

Preparation

1. Melt the butter or margarine in an omelette pan and add frozen spinach. Cook over a medium heat until thawed, then increase the heat and allow the excess moisture to evaporate. Move the spinach to one side of the pan and add the chopped bacon. Cook, stirring occasionally, until browned. Mix the bacon into the spinach.
2. Lightly beat the eggs with the water, mustard, salt, pepper and nutmeg.
3. Over a medium heat, pour the egg mixture into the pan and, with the back of a fork, draw a figure of 8 on the surface several times to evenly distribute the eggs. Lift the edges as they begin to set, to allow the liquid to run underneath.
4. Sprinkle the cheese over the omelette and cook over a low heat until the cheese has melted. If liked, brown the cheese surface under a hot grill.
5. Fold the omelette in half and slide it out of the pan on to a warm plate. Serve immediately with a green salad.