Baked omelette with goat cheese, bayonne ham, tomatoes and fresh rosmary
The lunch omelette.
What you need: (recipe based on a 22 cm non stick pan)
6 slices of goat cheese
1/2 red onion
large handfull spinnach
ham ( Parma ham or Bayonne ham)
salt and pepper
Finely chop the red onion. Fry them in little olive oil on medium heat.
In a bowl, whisk the eggs and season with salt and pepper
Back to the pan...Now add the spinnach together with a lump of butter.
When the spinnach has "collapsed" pour all ingredients in the pan onto a plate or bowl.
Now pour the egg mixture into the pan.
Pour back the spinnach mixture over the egg mixture.
Add halved mini tomatoes
Add small pieces of ham
Add slices of goat cheese
Finally drizzle with fresh rosmary
Put the pan in a preheated oven of 200 degrees for 10-15 min.
Make sure NOT to grab the pan without a oven mitten when removing the pan from oven.