Name: Omelette with Spinach and Gruyere
Yield: 1 serving
Ingredients: 1 egg; 2 egg whites; 1 tsp water (5 ml); Coarse salt and freshly cracked black pepper, to taste; 1 Tbsp clarified butter (15 ml); ¼ cup red onion, sauteed, optional; 2 cup spinach, blanched, excess moisture squeezed out (this will yield ¼ cup cooked spinach) (500 ml); 2 Tbsp grated gruyere cheese (30 ml); 1 tsp chopped fresh chives or parsley, optional (5 ml)

Yields

1 serving

ingredients

egg

egg whites

tsp water (5 ml)

Coarse salt and freshly cracked black pepper, to taste

Tbsp clarified butter (15 ml)

cup red onion, sauteed, optional

cup spinach, blanched, excess moisture squeezed out (this will yield ¼ cup cooked spinach) (500 ml)

Tbsp grated gruyere cheese (30 ml)

tsp chopped fresh chives or parsley, optional (5 ml)

Ingredient Substitution Guide

directions

Step 1

Beat the 1 whole egg and 2 egg whites in a small bowl with a fork. Add water and mix to combine. Season the egg mixture with salt and pepper.

Step 2

Heat an 8-inch pan over medium high heat. Add the butter and allow it to heat up. Add the eggs to the pan. Immediately shake pan to swirl eggs around until eggs are set. The omelette should not brown but should stay a golden colour. Add the red onion, spinach, grated cheese and herbs. Roll one third of the omelette over to the center. Slide the omelette out of the pan onto a plate folded in thirds.

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Omelette with Spinach and Gruyere

ingredients

directions

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