Spinach and Gruyère Omelette
Spinach and Gruyere Omelette is rated
out of
5 by
1.
Prep Time:
5 minutes
Cook Time:
10 minutes
Servings:
1
Serves 1.
When beating the eggs, try not to beat too much air into them because foamy eggs will interfere with the omelette's texture. Beat just until the eggs are blended and only slightly frothy.
Ingredients:
- 3 eggs
- Salt and freshly ground pepper, to taste
- 1 Tbs. water
- 1 tsp. unsalted butter
- 1⁄3 cup shredded Gruyère cheese
- 1⁄3 cup loosely packed spinach leaves
- 2 tsp. chopped fresh flat-leaf parsley
Directions:
In a bowl, combine the eggs, salt, pepper and water and beat lightly with a fork until well blended.
In an 8-inch fry pan over medium-high heat, melt the butter, swirling the pan to coat it evenly. Add the eggs and cook, using a wooden or nylon spatula to lift up the cooked eggs around the edges while tilting the pan to let the uncooked eggs flow underneath, until the eggs are fully cooked, 2 to 3 minutes.
Sprinkle the cheese evenly over the omelette. Place the spinach and parsley on one half of the omelette and fold in half. Gently slide the omelette onto a plate and serve immediately.
In an 8-inch fry pan over medium-high heat, melt the butter, swirling the pan to coat it evenly. Add the eggs and cook, using a wooden or nylon spatula to lift up the cooked eggs around the edges while tilting the pan to let the uncooked eggs flow underneath, until the eggs are fully cooked, 2 to 3 minutes.
Sprinkle the cheese evenly over the omelette. Place the spinach and parsley on one half of the omelette and fold in half. Gently slide the omelette onto a plate and serve immediately.
Serves 1.
Williams-Sonoma Kitchen.
Rated 5 out of
5
by
Consumer2 from
Add more chives
This is a great recipe, but was lacking a little pop of taste. So I sprinkled a lot of minced fresh chives on top of the omelette. Tastes wonderful as I sit here writing the review and eating the omelette!
Date published: 2017-03-12