Omelette With Spinach
|Frozen spinach||10 Ounce|
|Chopped onion||1 Tablespoon|
|Eggs||4 , beaten|
Defrost the spinach and squeeze out all the juice.
In a heavy skillet, heat 2 tablespoons of the butter and saute the onion until translucent.
Add the spinach and saute for about 5 minutes.
Remove from pan and set aside.
Combine the cornstarch with the water and stir into the beaten eggs.
Heat the remaining 2 tablespoons of butter in the skillet.
Pour in the egg mixture, moving the pan around in a circular motion to evenly distribute the egg mixture over the bottom of the pan.
When the omelette is set but still soft, spread the spinach mixture over half of the omelette, fold over, brown lightly, and slide it out of the pan onto a serving platter.