Oozing cheese green omelette

Wednesday is when I pick up my vegetable box...
I had heard of vegetable box schemes for a long long time, even got the Organic Directory to find out suppliers near me but it took me til last month to start. I finally decided on getting my weekly supplies from the Acorn Centre in Pulborough, a charity (part of the Aldingbourne Trust) ran for and by adults with learning disabilities. You know what? It's good, really GOOD that box. For £7, I get a full supply of veg, this week including potatoes, onions, carrots, marrow, beetroots, spinach, salad and tomatoes. All in brown paper bags which end up in the recycling bin. So I save money AND do my bit for the planet (well that's a start) all in one. A no brainer if you ask me.

Need to use the vegetables that keep the shortest first, so tonight: Spinach. First I put 1/2 the bag (about 250g) stalks and leaves in a large pan, add 1 peeled potato, several Swiss Chards leaves (just because I have some in my garden, this recipe works fine with the spinach alone), 1 heaped teaspoon of ground mace, salt and pepper and about 1 pint of water. Cover with a lid to bring to boil quicker, bang it on the gas until hot, remove the lid, leave it to cook for a further 15 minutes,(go and put your feet up!) then turn the gas off. Leave it to cool down, wizz it to a soup consistency, taste for seasonning, add a little cream if you feel indulgent and that's my starter ready for tomorrow night. Done and dusted.

Now on with my dinner (it's only me tonight so it's quick and easy):

Souflée omelette...

I like regular omelettes but this changes a bit and also avoid me using 4 eggs or it will not look enough to eat!. You need (per person):

• 2 eggs
• 30g(or more) of grated cheese (cheddar, parmesan) or diced mozarrella
• 150g of fresh spinach/swiss chards leaves
• salt/pepper
• olive oil

ready, steady, go!

• Wash and pat dry your green leaves. Chop them roughly and transfer into a microwavable dish. Add 3 tablespoons of water, steam for a few minutes full wack in the microwave, leaveto cool for a bit
• in the meantime, take 2 bowls, break and separate white and yolks of 2 eggs.
• Beat the egg whites to soft peaks (you can do this by hand really otherwise your washing up is going to start to pile up!)
• Take your green leaves, chop them finely (with knife on a board or use a small blender)
• Add the chopped green leaves to your eg yolks, mix well, add your cheese, season (go easy on the salt if you are using parmesan), then gently add your egg whites
• heat a teaspoon of olive oil in a (non stick) pan, pour your omelette mix in it and cook for a few minutes on medium heat until the sides begin to turn golden
• Finish under the grill for a couple of minutes until the top of the omelette is set.

Serve with a side dish of: chopped tomatoes with an olive oil and lemon dressing/ cucumber salad/buttered slice of crusty bread/green salad/peas...or ketchup if you must!