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Spinach And Sour Cream Omelette's picture
  Fresh spinach 1⁄2 Pound
  Garlic 1⁄2 Clove (2.5 gm), crushed
  Nutmeg 1 Pinch
  Freshly ground black pepper To Taste
  Sour cream 1⁄3 Cup (5.33 tbs)
  Butter/Margarine 1 Tablespoon
  Egg 1 Large
  Milk 1 Tablespoon
  Fresh herbs To Taste
  Salt 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.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 398 Calories from Fat 299

% Daily Value*

Total Fat 34 g52.2%

Saturated Fat 18.7 g93.4%

Trans Fat 0 g

Cholesterol 285.1 mg95%

Sodium 707.2 mg29.5%

Total Carbohydrates 14 g4.6%

Dietary Fiber 5.5 g21.8%

Sugars 5 g

Protein 15 g30.6%

Vitamin A 447.7% Vitamin C 109.5%

Calcium 36.7% Iron 42%

*Based on a 2000 Calorie diet

Spinach And Sour Cream Omelette Recipe