Method: Finely slice the onion and soften in a small pan with a drizzle of olive oil. Add the baby spinach and sauté for 2 minutes. Beat the eggs with salt, pepper and cheese, then pour over the spinach. Cook on both sides and, once cooled slightly, cut into 2 cm strips. Slice the polenta into 2 cm rounds and heat on a griddle or non-stick pan. Spread a thin layer of Genovese pesto over each slice and top with a strip of omelette.
Chef’s Tip: For extra crunch, add toasted pine nuts or chopped walnuts.
