Ingredients

• 300g spinach, washed, leaves stripped from their stalks
• 150g mushrooms, roughly chopped
• 4 eggs
• ¼ tsp ground nutmeg
• 1 heaped tsp dijon mustard
• 75g grated Cheddar
• ½ tbsp olive oil
• salt and pepper

Method

If using, preheat oven to 210 degrees.

Cook the spinach in a pan of boiling water for 1–2 minutes, until wilted. Drain and refresh in a bowl of cold water, then drain again. Wring it out with your hands to remove excess water, then roughly chop the leaves.

Cook the mushrooms until all moisture is removed and set aside.

Separate the egg whites and yolks into 2 bowls. Whisk the egg whites until they form firm but soft peaks.

Lightly beat the egg yolks together then add the spinach, nutmeg, mustard, cheese, spinach and mushrooms. Season with pepper.

Take a spoonful of the egg white and stir it into the egg yolk mixture, then very gently fold in the rest. Pour 1 tablespoon of oil into a 21–23cm frying pan. Wipe the base and sides with kitchen paper to coat it. Heat the oil gently, then tip in the egg mix and tip the pan from side to side to cover it.

Transfer the pan to the oven for 10 minutes, until the mixture has risen and is fluffy and slightly golden from the melted cheese on top. Cut in half or wedges to serve.

If cooking in the Remoska, heat the oil in the base and ensure it is evenly spread to cover the surface. Add the mix and spread it out to cover the base evenly. turn the heat off from underneath, then start the Remoska ‘oven’.  Cook for 11 minutes.