Spinach and Cream Cheese Omelette |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 2 |
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Ingredients:
4 large eggs |
1/4 cup whole milk |
1 bunch fresh spinach |
1 small yellow onions or 1 small shallot |
1/4-1/2 teaspoon ground nutmeg |
4 tablespoons butter |
4 ounces cream cheese, at room temp |
1 tablespoon fresh lemon juice |
1/2 teaspoon fresh lemon zest (optional) |
salt and pepper |
Directions:
1. Wash spinach leaves well-remove stems and slice leaves very thin; set aside.
2. Whip the cream cheese with lemon juice and zest if using; set aside.
3. Dice onion or shallot; set aside.
4. In a large skillet over medium heat melt 2 tbsp of the butter.
5. Add the spinach and onion and sauté for 3-5 minutes. You want the onion slightly translucent and the spinach wilted. Remove from heat and pour into a bowl; set aside.
6. Melt the remaining 1-2 tbsp butter in the same pan over medium heat.
7. Whip the eggs well with the whole milk and pour into the hot pan.
8. Allow eggs to cook slowly, allowing eggs to almost set completely.
9. Pour 1/2 the cheese mixture over 1/2 of the omelette, add the spinach onion mixture; sprinkle on the nutmeg, salt and pepper, and the remaining cheese.
10. Fold the omelette over, turn off heat and let stand for 3 minutes.
11. Serve.
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