Ingredients
Directions 9 steps | 30 Minutes
In a large bowl, whisk all the eggs together.
Add the milk, salt and pepper to the bowl and whisk thoroughly. Set aside.
In a non-stick omelette pan or skillet over medium heat, melt the butter.
Sauté the onions until softened. Lower the heat to medium-low and transfer half of the onions to a small bowl. Set aside.
Pour half of the egg mixture over the remaining onions. Sprinkle half of the cheese over the egg mixture.
Spread half of the shredded spinach over the cheese. Sprinkle half of the chopped herbs over the spinach.
Lightly press the spinach leaves and herbs into the egg and cheese as they cook. Cover the pan with a large lid. Cook for 1-2 minutes.
Loosen the edges of the omelette and use a spatula to fold the omelette in half. Cover the pan again and cook for another minute. Gently scoop the omelette onto a plate and place it in a very low oven to keep warm while the next omelet is prepared. Rinse the pan, add the onions, and repeat the process for the second omelette.
Serve warm on a warm plate. Enjoy!
Notes:
- Herbs such as chive, parsley, tarragon or dill will work well in this recipe. Herbs can also be mixed if desired.
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