Monday, August 16, 2010

Spinach Omelette with Cheese

I found this recipe in the NYT.  Quite by accident. But I thought I should give it a try with the ingredients I had.

Spinach - 1 bunch stemmed and cleaned in water
Salt and freshly ground pepper
Egg - 1 large
Skim milk - 1 tbsp (optional - I forgot to add it)
Onions - 1/2 finely diced.
Olive oil - 1 tbsp
Coriander leaves - chop finely
Cheese - recipe called for Parmesan ( I used a cube of Amul Cheese) - grated

Wash the spinach but don’t dry.
Heat a large frying pan over high heat, and wilt the spinach in the water left on the leaves after washing. Remove from the heat, rinse briefly with cold water and squeeze dry. ( I didn't do this)
Chop medium-fine, season with salt and pepper, and set aside.
Separate the egg yolk and white.  Beat the white till it is stiff and then fold in the yolk.
Whisk in the milk, and salt and pepper to taste.
And the finely chopped onion and coriander leaves.
Heat an nonstick omelet pan over medium-high heat.
Add the olive oil. When the oil feels hot as you hold your hand above the pan pour in the egg.
Swirl to distribute the eggs evenly over the surface.
Lift the corners so that the thin eggy solution runs underneath .
As soon as the eggs are set on the bottom and barely runny on top, sprinkle the cheese
And then the spinach down the middle of the eggs.
Fold the omelette
Cook for about a minute longer until heated through
Tilt the omelette onto a plate.
Serve hot.

Note - Do not make the mistake I made.  Make sure while you wilt the spinach long enough so that the leaf is well cooked.  Otherwise it may taste a little bitter.  If that is taken care of, it is delicious.

1 comment:

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