This is a lovely light brunch, lunch or evening dish full of the tastes and colours of summer. A the best bit is… it doesn’t take that long to prepare so you don’t have to miss too much time in the sun.

I use a traditional flan pastry for the base and fill this with fresh wilted spinach, red capiscums and grated cheddar cheese with some grated Jarlsburgh cheese for a delicious bite.

You will need:
1/2 packet of ready made savory pastry or 1/2 quantity of homemade traditional flan pastry
Large bunch of fresh spinach, washed with hard stalks removed and leaves torn
1 Red Capsicum, roughly chopped
50g Button White Mushrooms, wiped and sliced
Splash of Olive Oil
6 Eggs
Milk
Cheddar Cheese
Jarlsburg Cheese (optional)
Seasoning

What to do:
• Roll out the pastry big enough to line the base and sides of your flan tin. Gently, prick the base with a fork, do not push the fork all the way through the pastry.
• Now, you have a couple of options:
1. You can bake the flan case blind, by covering the base with baking beans or uncooked rice, then popping into the oven until the flan begins to colour, approx. 5 min. Remove from oven and take out the beans/rice (you can save these in a jar for next time). This gives a firmer base.
2. You can make the filling and put this straight in to the flan, this gives a softer pastry base.
• Saute the mushrooms and capsicum in a little olive oil, remove from heat and add the torn spinach.
• When the vegetables are cool, put them into the flan case.
• In the saute pan, add the eggs and using a wooden fork whisk gently, until the whites and yolk are combined.
• Add a good splash of milk, don’t over do it or the flan will not set.
• Pour the mixture over the vegetables. Season.
• Cover with grated cheese and pop into the oven until golden brown. Approx. 30mins.
• Let cool slightly before serving with minted new potatoes.

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Omelet’s are not just for breakfast, they are quick and easy to whip up for a nutritious lunch or dinner as well. They can also be served with a salad on the side.

Ingredients:

4 eggs
1/4 cup milk
1/2 cup cubed, sliced breakfast ham
1/2 cup shredded cheddar cheese
1/4 cup diced spring onion or chives
1/4 cup diced green bell pepper
2 tablespoon butter
Freshly ground pepper and salt to taste

Directions:

Beat eggs, pepper and salt together until foamy.

Add in milk, spring onion/chives, green pepper, 1/4 cup cheese and ham.

Heat a large skillet and melt butter over medium heat. Pour in omelet mix and spread to cover bottom of skillet.

Reduce heat and cook until edges become firm.

Work edges with spatula to allow for easier folding. Flip the omelet by slipping it out onto a plate and and flipping it back in with uncooked side down to brown other side.

Right before omelet is finished, add remaining cheddar and a few dashes of ground pepper. Fold and serve.

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