Feb 102008
Omelettes have so many variations that are great..you literally can remake the basic omelette in any way to suit your taste. Well, here’s one that I particularly like..cheese and spinach.
Shopping List:
- 3 Organic Eggs
- Sea Salt & Ground Organic Black Pepper for Seasoning
- 1 Tablespoon of Unsalted Organic Butter
- 3 Tablespoons of previously cooked Organic Spinach Puree (link to this recipe is given below)
- Swiss Cheese to yield 3 Tablespoons when grated (do not use Baby Swiss as the flavor is too mild)
Recipe:
- Place the oven rack in the upper 1/3 of the oven
- Turn the broiler on high
- Have an ovenproof dish ready and set aside
- Cut some butter into some small pieces and set aside on a dish. Set aside on a dish in the frig (you’ll be using this to add some pieces of butter to the top of the omelette in the final step to give you an idea as to how much you’ll need)
- Grate the Swiss Cheese (enough for two measured Tablespoons which should be set aside and a 1 additional tablespoon for sprinkling the top of the omelette in the final step. Set this aside as well on a separate dish)
- Crack 3 eggs into a medium mixing bowl
- Season lightly with Sea Salt and Ground Black Pepper (just a pinch and a dash you can always add more later if you wish)
- Add 3 Tablespoons of Cooked Spinach Puree
- Mix well using a fork
- Prepare the omelette. Right before folding sprinkle 2 Tablespoons of Grated Swiss Cheese on the inside then fold.
- Once done transfer to the ovenproof dish
- Place small bits of butter on the top of the omelette and sprinkle with 1 tablespoon of grated Swiss Cheese
- Place in the oven under the broiler (be careful you can get severely burned in this step)
- Keep a very close eye on this..As soon as the cheese begins… that’s begins … to brown get the omelette out of there.
- Transfer to a warm but not hot dish and serve immediately
Related Links:
