By Bev on March 21, 2003
Photo by Sharon123
Photo by Sharon123
"This French omelet offers a smoother, tender texture. Simultaneously shaking the pan and stirring the eggs vigorously, you will notice that the curds are smaller than other omelets. From Cuisine."
Serving Size: 1 (180 g)
Servings Per Recipe: 1
"My husband's specialty is omlet's. I had seen this recipe and put it in my Zaar cookbook. He made them this morning, all I can say is OMG!!! Why hasnt someone reviewed these before this?? This is a wonderful dish! :):)"
"I made one for my DH and one for me. I love fresh spinach sauteed so I knew I would love this. Great flavor. Thanks! Made for the Photo forum-French Food!"
"We love spinach and Swiss cheese omelets and this one was light, fluffy and moist = perfect! I followed the recipe exactly. Thank you Bev!!! Excellent!"
"I don't know why I've never tried spinach on an omelet before--this is so good! As is my habit I did add the spinach & cheese a bit earlier, before taking it off the heat, so that the cheese would melt a bit more. Loved it!"
"Spinach and cheese omelets are one of my favorite things to order when we go out to breakfast.This was wonderful and so easy to make at home also. I did not use the sour cream. To be sure it melted, I let the cheese sit on the omelet in the pan for a few minutes to melt before removing to my plate. Delicious! Thanks, JQ."
"This was yummy. The only thing different I did was to sautee onions along with the spinach. Since it's just mom, dad, and me, I made these for Mother's Day breakfast. YUMMY. I served with biscuits. Next time I think I'll add some fresh tomato, other than that... this is too perfect to change!"
"This is a good one for a quick solo meal. I sometimes use goat cheese instead of swiss for a different flavor and texture. I do turn the heat back on for a few seconds so the cheese melts, but it is easy to burn the egg if you do that. It's also good if you add sauteed mushrooms."