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Spinach And Sour Cream Omelette Recipe
|Fresh spinach||1⁄2 Pound|
|Garlic||1⁄2 Clove (2.5 gm), crushed|
|Freshly ground black pepper||To Taste|
|Sour cream||1⁄3 Cup (5.33 tbs)|
|Fresh herbs||To Taste|
Serving size: Complete recipe
Calories 398 Calories from Fat 299
% Daily Value*
Total Fat 34 g52.2%
Saturated Fat 18.7 g93.4%
Trans Fat 0 g
Cholesterol 285.1 mg
Sodium 707.2 mg29.5%
Total Carbohydrates 14 g4.6%
Dietary Fiber 5.5 g21.8%
Sugars 5 g
Protein 15 g30.6%
Vitamin A 447.7% Vitamin C 109.5%
Calcium 36.7% Iron 42%
*Based on a 2000 Calorie diet
Cover, and simmer the spinach in its own juice until it is tender.
Then drain off all the liquid and reduce the heat.
Chop the drained spinach while it is still in the pan (use a spatula), then add the garlic, nutmeg, salt, pepper and sour cream.
Stir together over a low heat, but don't allow this mixture to boil.
Melt the butter in a frying pan.
Beat the egg and milk together in a cup and pour into the hot butter.
Cook for 1 minute over a high heat.
Use a spatula to lift the omelette and turn it over.
Spoon the spinach mixture on to the centre of the omelette as it finishes cooking.
Spread the filling round to the edges of half the omelette, sprinkle with fresh herbs, then use the spatula to fold the omelette over.
Lift the omelette out of the pan and slice it in half.