Spinach And Sour Cream Omelet
|Butter||1 1⁄2 Tablespoon|
|Ground black pepper||To Taste|
|Sour cream||1 Cup (16 tbs)|
1. Trim off the tough stems from the spinach and discard. Wash the spinach leaves thoroughly in several changes of cold water until free from sand. Drain. Place the moist spinach in a saucepan, sprinkle with salt and cover tightly. Cook over moderate heat, stirring once or twice, six minutes or until tender. Drain and chop coarsely.
2. Add the butter, nutmeg, additional salt and pepper to taste and half the sour cream. Reheat gently over low heat without boiling.
3. Reserve six tablespoons of the mixture. Use the remainder as a filling for six three-egg omelets. Spoon the reserved mixture along the top of the folded omelets and top with the remaining sour cream. Sprinkle with paprika.