French Omelet With Spinach & Swiss Cheese

By Bev on March 21, 2003

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    1. 2 eggs
    2. 14.79 ml half-and-half or 14.79 ml milk or 14.79 ml water
    3. salt and pepper
    4. 7.39 ml butter
    5. 78.07 ml swiss cheese, grated
    6. 78.07 ml sauteed spinach, drained
    7. 14.79 ml sour cream
    8. 1 strip lemon peel


  1. Whip eggs, liquid and seasonings.
  2. Melt butter in a 10" non-stick skillet coated with cooking spray over high heat.
  3. Heat until bubbly.
  4. Pour egg mixture into skillet.
  5. Immediately begin shaking the pan while making small, quick stirring motions with the bottom of a fork.
  6. Remove from heat when eggs no longer run but are still quite moist.
  7. Add cheese and spinach to top half of omelet.
  8. Fold in half and invert onto a plate.
  9. Tuck the thin edges under the omelet if desired.
  10. Let rest 1 minute.
  11. Garnish with a dollop of sour cream and a strip of lemon peel.
  12. Makes one omelet.