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Spinach and Gruyère Omelette

Spinach and Gruyère Omelette
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.
Serves 1.
Williams-Sonoma Kitchen.