½ cup cream
Small bunch of Italian Parsley
2 Spring Onions
Handful of baby Spinach Leaves
½ cup Tasty Grated Cheddar
Salt & Pepper, to taste
Knob of butter
Lightly beat eggs and cream together and season with salt & pepper.
Add the Italian parsley and chopped spring onions.
Pour into a non stick pan and cook slowly till almost set. Do not stir like scrambled eggs. While the eggs are still a little wet on the top, sprinkle over the spinach leaves and cheese and fold the omelette in half. Sprinkle with a little chopped parsley and serve.
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