Spinach omelette is for me one of those family dishes that you've grown up with, and somewhere in the years and years of making it, it's origins or the subtle changes in method are lost. It's a failsafe, the dish you come home from university to, a 'home' dish you won't get anywhere else. It's one of those things that most people, on it being described are a little unsure, but when they actually taste it are usually converted.
It's never quite the same when it's not cooked on an Aga. All the family houses - my grandparents, the houses in Cornwall, the houses I grew up in, my aunts and uncles and so on - have Agas (except our Swiss flat). It took me a few years to realise people cooked on 'normal' stoves! There's something incredibly homey and lovely about the Aga - perhaps it radiates with the warmth.
We had all the beautiful fresh vegetables from the farm shop I mentioned in Bacon, Red Pepper and Mushroom Spaghetti. My favourite thing we got from there was the fresh eggs - we used to have over 40 hens when we lived in Devon and one of the things I miss most is really fresh farm eggs, with that rich orange yolk you can't find in the shops.
The house had one of my Grandmother's old spinning whisks - as demonstrated by my mum above. I used to love playing with them as a child in big tubs of soapy water creating havoc. They're pretty effective - if you don't have an electric whisk, it makes much lighter work of whipping cream and things than just a bulb whisk.
50g cheese (I used cheddar, but we often use gruyere)
dash of milk
chunk of butter
salt and pepper
Melt a chunk of butter in a frying pan, then toss in the spinach. Wait until in beds down before removing it to a warm dish. Meanwhile beat the eggs with the milk and salt and pepper and grate the cheese. Add a little more butter to the pan, then tip in the egg mix. Leave for minute before scattering in the grated cheese. Leave for another minute then arrange the spinach (without any spare juices) on top. Cook to your preference for omelette - I like mine nearly cooked through - then fold in half and serve hot.