Baby Spinach & Herb Omelette

8 eggs
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.

Serves: 4

For more recipes & cooking tips, please see the demo team at the Farmers Market.
And if you love this recipe, share it with your friends & family using the social buttons below: