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Spinach Filled Omelette

November 5, 2012

The Magic Rock

The plethora of things you can do with eggs reminds me of the magic rock story.  From my memory a young boy tricks a group of vagabonds by telling them he can make soup out of a rock.  He tells them to add in a variety of ingredients and stock and takes the rock out.  They say it is the best soup they had ever eaten, but of course the soup didn’t come from the rock.  I was simply reminded of this story because of the many ways you can use 1 ingredient.  The story of course was a trickster’s tale, but the principle of using a simple food as a foundation to create wonderful recipes is a lesson I will never forget.  Eggs are the rocks, the foundations for many amazing recipes. Just… don’t take them out ;).

This recipe was adapted  from ‘The Best of Sainsbury’s Vegetarian Cooking’ (London: Reed International Books Ltd, 1992).

Ingredients:

40g low fat margarine spread, 250g spinach (roughly chopped), 1 tbsp natural yoghurt, 1 tsp ground nutmeg, salt and pepper, 4 eggs (beaten).

Method:

1. Melt 25g of spread in the pan.
2. Add the spinach and cook for 4 -5 minutes stirring occasionally until the spinach has wilted.
3. Remove from the heat then stir in the yoghurt.
4. Season to taste with salt, pepper and nutmeg.
5. Keep the spinach hot as you melt the remaining spread in the pan.
6. When melted pour in the eggs.
7.When the egg begins to set and is runny on top tilt the pan so the uncooked egg can cook.
8. When the omelette has set place the filling in the centre and fold.
9. Slide onto a warm plate and serve immediately.

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