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Plain Omelette With Spinach And Sour Cream


2 large eggs
teaspoon water
Black pepper
1 tablespoon clarified butter (or oil)
cup thawed frozen spinach
2 tablespoons sour cream
teaspoon nutmeg, ground


Serves: 1


Mix together all ingredients except the butter. Put the butter in a skillet heated to medium and add the egg mixture. Using a small spatula run around the edges of the skillet, tipping the skillet so the uncooked egg from the center of the pan can run under the bottom of the cooked egg.

Continue to do this until the egg in the center is still just a little moist, sprinkle the spinach in and top it with sour cream, sprinkle with nutmeg, then roll the omelette with three folds as you turn it onto the plate.

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