Spicy Spinach Omelette
|Butter/Margarine||2 Tablespoon, divided|
|Minced onion||2 Tablespoon|
|Minced garlic||1⁄2 Teaspoon|
|Frozen chopped spinach||10 Ounce, cooked, drained (1 Package)|
|Diced pimento||1 Tablespoon|
|Chopped parsley||1 Tablespoon|
|Lea & perrins worcestershire sauce||2 1⁄2 Teaspoon, divided|
|Salt||3⁄4 Teaspoon, divided|
|Basil leaves||1⁄4 Teaspoon, crumbled|
|Light cream||2 Tablespoon|
|Grated parmesan cheese||2 Tablespoon, divided|
|Olive oil||1 Tablespoon|
In a small skillet, melt 1 tablespoon of the butter.
Add onion and garlic; saute for 3 to 4 minutes.
Add spinach, pimiento, parsley, 1 1/2 teaspoons of the Lea & Perrins, 1/4 teaspoon of the salt, and basil; blend; set aside.
In a bowl, combine eggs, cream, 1 tablespoon of the Parmesan cheese, the remaining 1 teaspoon Lea & Perrins, and 1/2 teaspoon salt; blend with wire whip.
In a 10-inch skillet, melt remaining 1 tablespoon butter and the oil.
Pour in egg mixture.
Cook over low heat until mixture is still moist on the top.
Remove from heat.
Scatter spinach mixture over egg.
Sprinkle with remaining 1 tablespoon Parmesan cheese.
Place in a preheated very hot oven (450°F.) until egg is set, about 4 to 5 minutes.
Slice into wedges and serve