Fresh spinach and creamy Brie make a delectable combination, especially in an omelet. One big bunch of spinach yields only about 1 cup of cooked spinach, but it is enough for three or four omelets. You will need about 1/3 cup of steamed, chopped spinach for each omelet. Serve with Butter and Parsley Potatoes (page 222).
Recipe information
Yield
serves 1
Ingredients
Preparation
Step 1
Wash the spinach in plenty of cold water at least twice to get rid of any grit or sand. The easiest way is to swish it around in a bowlful of cold water and lift it out. If there’s grit in the bottom of the bowl, change the water and repeat the process. You can leave on the stems if you’re using baby spinach. Otherwise, tear off the stems at the base of the large, crinkly leaves and discard.
Step 2
Steam the spinach by tossing it with a little water in a skillet over high heat. Alternatively, microwave it for 1 minute.
Step 3
Cool the spinach by running it under cold water, and drain it well in a colander. Give it a couple of good squeezes with your hands to get rid of as much liquid as possible. Using a sharp knife, roughly chop the spinach into 1/2-inch pieces.
Step 4
Using a whisk or a fork, beat the eggs with some salt and pepper in a small bowl until frothy.
Step 5
Heat the butter in an 8-inch nonstick skillet over medium heat. Add 1/3 cup of the spinach and sauté for 1 minute, or until very hot.
Step 6
Pour the eggs into the pan, tilting the pan to evenly distribute the eggs over the spinach. Let the eggs cook and set for about 5 seconds.
Step 7
Using a silicone or rubber spatula, gently pull the cooked egg from the edges toward the center of the pan, while allowing the liquid egg to run underneath and onto the hot pan. After about 30 seconds, or when the eggs look cooked but are still moist, arrange the Brie slices on half of the omelet. The cheese is soft and will melt quickly.
Step 8
Using the spatula, fold the omelet in half. Cook the omelet for another 10 seconds. Slide the omelet from the pan onto a serving plate.
