Spinach and Cream Cheese Omelette

Recipe by Diana Adcock
READY IN: 20mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Wash spinach leaves well-remove stems and slice leaves very thin; set aside.
  • Whip the cream cheese with lemon juice and zest if using; set aside.
  • Dice onion or shallot; set aside.
  • In a large skillet over medium heat melt 2 tbsp of the butter.
  • 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.
  • Melt the remaining 1-2 tbsp butter in the same pan over medium heat.
  • Whip the eggs well with the whole milk and pour into the hot pan.
  • Allow eggs to cook slowly, allowing eggs to almost set completely.
  • 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.
  • Fold the omelette over, turn off heat and let stand for 3 minutes.
  • Serve.
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