Seeing as a little bit of nduja goes a long way, I only used half of the fairly small amount I’d bought, which left me with more to play with. After my first experiment with ‘neat nduja’ on pasta, I thought I’d try diluting the chilli hotness with my second meal…
…so, in true Gavin and Stacy fashion, I put it in an omelette for a Bombay spicy brunch. Absolutely delicious – and great rocket fuel to kick off your day. With a nduja omelette and a strong up of coffee you’ll be bouncing off the walls until lunchtime.
2 pucks of frozen spinach
1 knob of butter
1 tablespoon of nduja
Optional: fresh herbs
Optional: finely-grated Parmesan
1. Put the spinach in the microwave for a minute to defrost it, and then squeeze out all of the water.
2. Crack the eggs into the bowl with the spinach and whisk with a fork. If you have any fresh herbs or finely-grated Parmesan, then add it to the spinach-egg mixture at this point.
3. Put a knob of butter in a hot frying pan and add the nduja so it begins to cook, and break down.
4. Pour the mixture into the pan with the nduja and leave it for a minute so until the base starts to set.
5. Fold it into an omelette shape, check it’s all cooked through and serve. Delicious!