Spinach Omelette – Omelette aux Épinards

Spinach Omelette - Omelette aux Épinards

It is not correct to use the term “cuisine” of French farmhouse cooking. It is more a natural part of life. There is no Machiavellian refined elements or superfluous embellishments. Good, simple ingredients in tasty dishes to suit the season, climate and work.

2-3 servings
Preparation time: Approx 15 min.
Cooking / frying time: Total approx 10 min.
Not suitable for feeezing

About. 300 g [10,5 oz] fresh spinach leaves
(frozen can be used)
1 shallot
2 tablespoons butter
4 eggs


[1] Rinse the spinach in several cold waters and cut away the coarsest stalks. Sauté finely chopped onion and spinach leaves in 1 tablespoon butter for 5-6 min. and season with salt, pepper and grated nutmeg.

[2] Lightly beat the eggs with salt and pepper and fry the omelet half finished in 1 tablespoon butter.

[3] Add the spinach mixture to the egg mixture and fry the omelet until done. Serve freshly prepared with bread, cured ham and butter.