Ingredients and Weight:
- Large eggs: 8
- Fresh spinach: 1 pound
- Heavy cream: 1/2 cup
- Parmesan cheese (grated): 1/2 cup
- Salt and black pepper to taste
- Olive oil for greasing the pan
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Wash and trim the spinach, then blanch it in boiling water for 3-4 minutes or until tender. Drain and squeeze out excess water. Chop coarsely.
- Heat olive oil in a 12-inch nonstick skillet over medium heat.
- Whisk the eggs, heavy cream, salt, and pepper in a large bowl.
- Pour the egg mixture into the heated skillet and cook, shaking the pan occasionally, until set and slightly golden brown on the bottom.
- Distribute the chopped spinach and grated Parmesan cheese over one half of the omelet.
- Fold the other half over the filling and cook for a few more minutes until heated through.
- Serve immediately with your favorite toppings (e.g., hollandaise sauce, sautéed mushrooms, or fresh herbs).
Nutritional Information:
- Calories: 375 per serving
- Protein: 25g
- Fat: 25g
- Carbohydrates: 20g
Dish Characteristics:
- Rich and flavorful combination of eggs, spinach, and cheese
- Creamy and indulgent texture
- Perfect for brunch, lunch, or dinner
- Easily customizable with different fillings and toppings
User Comments:
- "This omelet was absolutely delicious and so easy to make. The spinach and Parmesan added a perfect amount of flavor."
- "I'm not usually a fan of omelets, but this one was a game-changer. The creamy texture and cheesy filling were divine."
- "I highly recommend serving this with a side of hollandaise sauce for an extra burst of flavor."
Special Precautions and Tips:
- If you don't have heavy cream, you can substitute milk or water.
- For a vegetarian version, omit the Parmesan cheese.
- To prevent the omelet from breaking, cook it over low heat and shake the pan gently to ensure even cooking.
