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Spicy Spinach Omelette

Ingredients
  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
  Eggs 6
  Light cream 2 Tablespoon
  Grated parmesan cheese 2 Tablespoon, divided
  Olive oil 1 Tablespoon
Directions

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

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Method: 
Baked
Ingredient: 
Vegetable
Interest: 
Everyday

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