Time 20m Yield 1 serving. Number Of Ingredients 7 Steps:
In a skillet, saute spinach in 1/2 tablespoon butter for 1 minute, stirring constantly. In a small bowl, stir flour, 2-3 tablespoons milk and salt until smooth. Add to spinach; cook and stir until thickened, about 1 minute. Set aside and keep warm. , In another bowl, whisk eggs, salt, pepper and remaining milk. In another skillet over medium heat, cook egg mixture in remaining butter. As the eggs set, lift edges, letting uncooked portion flow underneath. When eggs are set, spread spinach mixture over half of the omelet. Fold omelet in half and transfer to a warm platter.
Time 25m Yield 2-4 serving(s) Number Of Ingredients 8 Steps:
Clean spinach then steam about 3 minutes. Leaves will look limp but still green. In a bowl combine eggs, milk, spices, blend well with a fork. In a pan melt 1 tbs butter, heat, add part of the egg mixture (2 eggs are intented for 1 person you can scale it to your wants and needs). Add spinachleaves, as many as you like, flip omelette carefully over to brown other side. Put on a plate, spread sourcream to your taste, close omelette, and serve. Extremeley delicious if you love spinach and sour cream.
Time 35m Yield 9 Number Of Ingredients 4 Steps:
Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish. Drain spinach. In a medium mixing bowl combine spinach, soup mix and sour cream. Spoon into greased casserole dish and top with cheese. Bake in preheated oven about 25 minutes, or until heated through.
Time 15m Yield 1 Number Of Ingredients 6 Steps:
In a bowl, beat the eggs, and stir in the baby spinach and Parmesan cheese. Season with onion powder, nutmeg, salt, and pepper. In a small skillet coated with cooking spray over medium heat, cook the egg mixture about 3 minutes, until partially set. Flip with a spatula, and continue cooking 2 to 3 minutes. Reduce heat to low, and continue cooking 2 to 3 minutes, or to desired doneness.
Time 30m Yield 4 servings. Number Of Ingredients 5 Steps:
In a bowl, beat egg yolks on high speed for 3 minutes or until light and fluffy. Beat in 1/2 cup sour cream and pepper. In another bowl, beat egg whites until stiff peaks form; fold into yolk mixture. Fold in ham., In a deep ovenproof 10-in. skillet, melt the butter. Add egg mixture. Cook, uncovered, over medium-low heat for 6-8 minutes or until bottom is set (do not stir). Bake, uncovered, at 325° for 6-8 minutes or until a knife inserted in the center comes out clean. Cut into wedges. Serve with remaining sour cream.
Time 10m Yield 1 serving(s) Number Of Ingredients 8 Steps:
Whip eggs, liquid and seasonings. Melt butter in a 10" non-stick skillet coated with cooking spray over high heat. Heat until bubbly. Pour egg mixture into skillet. Immediately begin shaking the pan while making small, quick stirring motions with the bottom of a fork. Remove from heat when eggs no longer run but are still quite moist. Add cheese and spinach to top half of omelet. Fold in half and invert onto a plate. Tuck the thin edges under the omelet if desired. Let rest 1 minute. Garnish with a dollop of sour cream and a strip of lemon peel. Makes one omelet.
