CookEat Recipe
Omelette Florentine
A folded spinach omelette with cream and a lightly sweetened spinach preparation.
Method
Steps
Step 1
Remove the stalks from one pint of fresh spinach, wash thoroughly and drain. Put in a quart of boiling water with one teaspoon of salt and boil for ten minutes. Drain, press out the water and finely chop on a clean board.
Step 2
Put the spinach in a sauté pan with the separate three saltspoons each of salt and sugar and one saltspoon of pepper. Stir briskly over the heat for about four minutes, until dry, then put in a bowl.
Step 3
Crack eight eggs into the spinach. Add half a gill of cream, the separate half teaspoon of salt and two saltspoons of pepper. Beat briskly with a fork for two minutes.
Step 4
Heat two tablespoons of melted butter thoroughly in a frying pan. Add the mixture and stir briskly for about two minutes. Let stand for half a minute, fold the opposite sides into the centre and let stand for another minute, continuing gently as needed until the centre is set and reaches at least 160°F.
Step 5
Turn the folded omelette onto a hot dish and serve promptly.
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