Ingredients
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Method
- 1
Whisk the buckwheat flour, water, one egg and the salt in a bowl to a smooth, thin batter. Stir in the melted spread. Rest for 15 minutes.
15 min - 2
Wilt the spinach in a pan for 2 minutes, squeeze out the water and set aside.
2 min - 3
Heat a large non stick frying pan over a medium high heat and brush with a little spread. Pour in a quarter of the batter and tilt to coat the pan thinly.
- 4
Cook for 2 minutes until the edges lift and the underside is crisp, then flip.
2 min - 5
Place a quarter of the spinach and ham in the middle. Crack an egg on top and fold the edges inwards to make a square, leaving the yolk showing.
- 6
Cover the pan with a lid and cook for 2 to 3 minutes until the white is set.
2 min 30 s - 7
Slide onto a plate and keep warm while you make the other three.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.