Adapted method from 101 Cookbooks
Serves 1
1 large egg, organic
pinch of fine grain sea salt
freshly ground pepper
thinly sliced ham, warm
small handful of baby spinach
Use a fork to beat the eggs with a splash of water in a small bowl. Beat well, until the eggs are uniform in color.
In your largest non-stick skillet over medium heat pour the egg mixture and give it a good swirl so that they spread out thinly across the entire pan.
Season the eggs with salt and pepper. Cover the pan with a lid and let the egg set, this happens quickly depending on the heat of your pan - 30 seconds to 1 minute.
Run a spatula underneath the omelet and slide it out of the pan (flat) onto a flat surface. Do this with confidence (or practice).
Cover the surface of the omelet with a thin layer of warm ham..
and a layer of baby spinach.
Cut in half on a deep diagonal and enjoy.
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