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Rolled Spinach Omelet


  • 2 large eggs
  • 1 Tbsp whole milk , or water (optional)
  • Salt and freshly ground pepper
  • 1 tsp unsalted butter plus more for coating omelet (optional)
  • 3 tbsp grated or crumbled cheese such as chedder , Gruyère, goat cheese or feta
  • 2 tsp minced green onion , tarragon or parsley
  • 2 cups washed spinach leaves


  1. Heat 1 tbsp butter in a large pan over medium heat and add the spinach. Sauté until the spinach is tender and fully cooked and any liquid has cooked away - about 2 minutes.
  2. Remove from the pan, chop finely and blend with about 1 tbsp heavy cream or whole milk.
  3. Break the eggs into a bowl. Add the milk, if using. Season with salt and pepper and whisk until evenly blended.
  4. Fold in the sautéed spinach.
  5. Have a serving plate ready by the stove.
  6. Heat the butter in a small pan over high heat, tilting the pan to coat the entire surface.
  7. Pour the egg mixture into the pan and scramble it with the back of a fork or wooden spoon as you gently shake the pan. Keep moving the pan and utensil at the same time until the egg mixture has coagulated and is nearly set - 2-3 minutes.
  8. Gently press the eggs down into an even layer and top with the cheese.
  9. Lower the heat and let the egg finish cooking without stirring. - 15-20 seconds. Sprinkle with herbs.
  10. Tilt the pan and slide a fork or spoon under the omelet, be sure it is not sticking. Slide the omelet to the front of the pan and use a fork or wooden spoon to roll the edge nearest the handle toward the centre of the omelet.
  11. Tip the pan, rolling the omelet onto the serving plate.
  12. To give the omelet additional sheen, rub the surface lightly with butter