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Plain Omelet With Spinach And Sour Cream

french, main course, fried, breakfast

2 large eggs
1/2 teaspoon water
Salt
Black pepper
1 tablespoon clarified butter or oil
1/2 cup thawed frozen spinach
2 tablespoons sour cream
1/4 teaspoon ground nutmeg

Mix together all ingredients except the butter. Put the butter in a skillet heated to medium and add the egg mixture. Using a small spatula run around the edges of the skillet, tipping the skillet so the uncooked egg from the center of the pan can run under the bottom of the cooked egg. Continue to do this until the egg in the center is still just a little moist, sprinkle the spinach in and top it with sour cream, sprinkle with nutmeg, then roll the omelet with three folds as you turn it onto the plate. NOTES : Your basic Midwestern version of a French omelet with spinach and sour cream. 0 0 0 0 224 3472 0 0

Contributor: Dee Bell

Yield: 1 serving

Preparation Time: 0:05

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