Spinach And Sour Cream Omelette
|Fresh spinach||1⁄2 Pound|
|Garlic||1⁄2 Clove (2.5 gm), crushed|
|Freshly ground black pepper||To Taste|
|Sour cream||1⁄3 Cup (5.33 tbs)|
|Fresh herbs||To Taste|
Wash and trim the spinach, removing all the stems, and place in a very hot frying pan.
Cover, and simmer the spinach in its own juice until it is tender.
Then drain off all the liquid and reduce the heat.
Chop the drained spinach while it is still in the pan (use a spatula), then add the garlic, nutmeg, salt, pepper and sour cream.
Stir together over a low heat, but don't allow this mixture to boil.
Melt the butter in a frying pan.
Beat the egg and milk together in a cup and pour into the hot butter.
Cook for 1 minute over a high heat.
Use a spatula to lift the omelette and turn it over.
Spoon the spinach mixture on to the centre of the omelette as it finishes cooking.
Spread the filling round to the edges of half the omelette, sprinkle with fresh herbs, then use the spatula to fold the omelette over.
Lift the omelette out of the pan and slice it in half.