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Granny’s Spinach Omelet

December 12, 2016

Granny’s Spinach Omelet

Mix together:

3 eggs, slightly beaten
3 Tbsp hot water
½ tsp salt
1 Tbsp red pepper, chopped
1 Tbsp green pepper, chopped
1 Tbsp ham, diced
¼ cup cooked spinach chopped
½ cup shredded Cheese of choice, Feta, Gruyere, Cheddar, or your favorite

Heat 2 Tbsp butter or 1 ½ Tbsp olive oil in cast iron or cast aluminum skillet, because it heats evenly. When butter begins to sizzle, reduce heat slightly; pour in egg mixture.

As omelet cooks, lift with spatula; let uncooked part run under, until all is creamy. Increase heat to brown slightly underneath. A perfect omelet is creamy inside. Fold double and turn onto hot platter. Top with chopped Chives or Parsley and Serve

Always make omelets with no more than 4 eggs. When serving several people make several small omelets.

Variations: add garlic croutons, chopped tomatoes, sautéed onions or mushrooms to the egg mixture before cooking omelet. Top with sour cream, French onions, chopped fresh parsley, basil or oregano and serve. .Make your own family favorite! Enjoy!

Posted by Deedol Schoenmakers Kitchen


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