Two Fold Omelette

Ingredients

• 2 eggs, beaten
• 2 knobs butter
• 1/4 small bulb fennel, finely chopped
• 3 medium Swiss brown mushrooms, chopped
• 1 green onion, sliced on the diagonal in 2 cm sections
• 60 gm baby spinach leaves
• 30 ml Chinese rice wine
• 1 tsp ground paprika
• 1 tsp dried oregano
• 2 thin slices (or equivalent shaved) gruyere cheese
• 2 tsp light soy sauce
• Pepper

Method

1. Heat one knob of butter in an omelette pan to low-medium heat.
2. Add the fennel, mushrooms, green onion, paprika, and oregano. Stir gently to fry, about 3-4 minutes.
3. Add the rice wine, raise heat to medium, and add the spinach. Let cook until spinach is just wilted.
4. Remove filling mixture to a bowl and set aside. Wipe out the omelette pan.
5. Melt the other knob of butter in the omelette pan, add the beaten egg, and use a fork to disturb the bottom gently.
6. Working quickly, lay the gruyere along the widest middle section of the omelette, then sppon the vegetable mixture on top of that.
7. Use a spatula to fold one flap of the omelette without mixture over the filling, then the other. This will leave the ends slightly open.
8. Lower the heat to low and coook for 1 minute.
9. Slide the omelette onto a plate, drizzle with soy sauce, add a grind of pepper, and serve.

Serves 1.

Notes

You can, of course, add some ham, bacon or similar to the filling mixture.

60 gram baby spinach looks like a lot uncooked, but it wilts down to the right size.

It shouldn’t need any added salt.