Easter Brunch ideas for every taste bud

It will be Good Friday in a day’s time. What do you have planned? If last week’s brunch ideas were a little too elaborate, this week, we have simpler recipes. You can substitute the meat with vegetables.

Green Spanish Omelette

Ingredients:

400g baby spinach

3 tbsp olive oil

1 large onion , finely sliced

2 large potatoes, peeled and finely sliced

10 eggs

Method:

Put the spinach into a large colander and boil a kettleful of water.

Slowly pour the water over the spinach until wilted, and then cool under cold water.

Squeeze all the liquid out of the spinach and set aside.

Heat grill to high.

Heat the oil in a non-stick frying pan and gently cook the onion and potato for about 10 minutes until the potato is soft.

While they cook, beat the eggs together in a large bowl and season with salt and pepper.

Stir the spinach into the potatoes, and pour in the eggs, stirring occasionally, until nearly set, and then flash the omelette under the grill to set the top.

Ease it on a plate, and flip over back into the pan.

Finish cooking the omelette on the underside and turn out onto a board.