Recipes

Preparation

Whisk eggs together in a bowl; mix cornflour with water and then stir into the eggs with herbs and season to taste.
Lightly oil a small non stick fry pan over a high heat and spoon in 2 -3 tablespoons of egg mixture to thinly cover the base. Cook over a low heat until set, slide out and repeat the procedure until you have four omelettes.
Spread hollandaise sauce over the omelettes on one side. Place slices of pancetta over a third of the omelette and top with spinach leaves. Roll up and serve.