Wilted Spinach Omelette with Nutmeg recipe
information
Just a small amount of freshly grated nutmeg adds subtle flavour and aroma to the spinach - helping to make this simple omelette rather unusual. Nutmeg is the seed of a fragrant tree that is native to the Molucca Islands of Indonesia, but it is now grown in many other tropical places. Try to buy fresh, whole nutmegs and grate them as required, since the taste and aroma of ground nutmeg is lost quite quickly.
Although eggs contain cholesterol, the yolks also contain lecithin, a substance which breaks down and helps to disperse cholesterol and unhealthy fat deposits in the body. There is no need to cut eggs out of a healthy diet, especially since they are such an excellent source of protein. A little grated cheese can be added with the spinach if desired.
Preparation time time : 12 minutes,
Cooking time : 15 minutes,
Calories per serving: 245
ingredients
Tender spinach that has been lightly cooked in a little butter and seasoned with grated nutmeg and plenty of freshly ground black pepper makes a delicious but simple filling for an omelette.
1 lb (450 g) fresh spinach
1 oz (25 g) butter
1 small onion
1 clove garlic
1 tablespoon olive oil
8 eggs
2 teaspoons grated nutmeg
1/4 teaspoon salt and ground black pepper
2 tablespoons chopped parsley
1 oz (25 g) butter
1 small onion
1 clove garlic
1 tablespoon olive oil
8 eggs
2 teaspoons grated nutmeg
1/4 teaspoon salt and ground black pepper
2 tablespoons chopped parsley
method
1. Wash the spinach and put it into a large pan with 4 tablespoons of water and the butter. Cook over a medium-high heat for 2 - 3 minutes, stirring continually, until the spinach has just wilted. Then leave it to drain in a colander.
2. Chop the onion and crush the garlic clove. Heat the oil in a large pan over a moderate heat and add the onion and garlic. Cook for 7 minutes until the onion is transparent and has just started to go brown.
3. In the meantime, roughly chop the spinach, and squeeze out any excess water. Break the eggs into a bowl and add 5 tablespoons of water, the nutmeg and the seasoning and beat well with a fork until all the eggs are broken up.
4. When the onions are cooked add the spinach to the pan, and spread it evenly round the pan. Pour the egg mixture over the vegetables and cook for 2 - 3 minutes. Carefully lift up the edges of the omelette with a spatula to allow any uncooked egg to run underneath.
5. As soon as the omelette is firm and its underside is golden, fold the omelette in half with the spatula and turn onto a plate. Divide the omelette into four, garnish with the parsley.
2. Chop the onion and crush the garlic clove. Heat the oil in a large pan over a moderate heat and add the onion and garlic. Cook for 7 minutes until the onion is transparent and has just started to go brown.
3. In the meantime, roughly chop the spinach, and squeeze out any excess water. Break the eggs into a bowl and add 5 tablespoons of water, the nutmeg and the seasoning and beat well with a fork until all the eggs are broken up.
4. When the onions are cooked add the spinach to the pan, and spread it evenly round the pan. Pour the egg mixture over the vegetables and cook for 2 - 3 minutes. Carefully lift up the edges of the omelette with a spatula to allow any uncooked egg to run underneath.
5. As soon as the omelette is firm and its underside is golden, fold the omelette in half with the spatula and turn onto a plate. Divide the omelette into four, garnish with the parsley.
serving amount
serves 4
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