Vibrant green egg piadine stuffed with melted cheddar & served with a fresh tomato, mozzarella & basil salad. Quick, fun, and full of flavour.
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Serves
3
Piadina Flatbread
Egg
Spinach
Butter
Cherry Tomatoes
Extra Mature Cheddar
Shallot
Fresh Basil
Sherry Vinegar
Olive Oil
Mozzarella
Salt
Black Pepper
Serves
3
Piadina Flatbread
Egg
Spinach
Butter
Cherry Tomatoes
Extra Mature Cheddar
Shallot
Fresh Basil
Sherry Vinegar
Olive Oil
Mozzarella
Salt
Black Pepper
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Step 1.
Peel and finely slice the shallot. Add to a bowl with the sherry vinegar, olive oil and a pinch of salt and pepper. Cut the tomatoes into wedges, reserving a few for the kids’ plates. Toss the rest into the bowl with the onions, then pick over the basil leaves and tear in the mozzarella. Toss to combine — this is your tomato & mozzarella salad.
Step 2.
Grate the cheddar. Add the spinach and eggs to a blender and blitz until smooth and bright green. Season with salt and pepper.
Step 3.
Heat a large nonstick frying pan (26–28cm) over a medium heat. Melt a third of the butter, then pour in a third of the spinach mixture, swirling to coat. Immediately place a piadina flatbread on top and scatter over a third of the cheddar. Cook for 1½–2 mins until the egg is mostly set, then flip so the flatbread is egg-side up. Cook for 30 secs more, then fold in half and slide out of the pan. Repeat with the remaining mixture.
Step 4.
Serve up!
Kids Plate: Cut a piadina into wedges and serve with the reserved tomato slices.
Parents Plate: Serve the piadina alongside the tomato & mozzarella salad.
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