Method

1. Heat a wok burner or barbecue grill to medium. Put eggs and cream in a large bowl, then whisk to combine. Season with salt and pepper.

2. Spray a large non-stick frying pan with oil and add to burner or grill. Pour ¼ of the egg mixture into the pan and cook for 30 seconds or until just sealed. Arrange a little cheese, ham and parsley on 1 side, then continue cooking until egg begins to firm. Top with spinach and chilli sauce, then fold side without topping over the other half. Invert onto a plate.

3. Repeat with remaining egg mixture and filling to make 4 omelettes. Serve with salad and sourdough on the side.

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