Friday, August 19, 2011

Spinach and Truffle Cheese Omelet


Tip:  Read directions completely before preparing.

Ingredients:
3 eggs
1/2 cup Truffle Cheese (Sam's Club, Whole Foods and Central Market carry it.)
1 handful of fresh spinach leaves
1 pinch of truffle salt (HEB, Whole Foods and Central Market carry it, or food specialty stores.)
1 tablespoon unsalted butter

Directions:
In a bowl beat the eggs gently with a fork, just until they combine together. Do not over beat them to a froth.

In a warm, medium size non-stick skillet, add butter and melt over medium heat.  Turn the heat up a fraction.  As the butter is melting, and tilt the pan so that the bottom and sides are both coated.


Once the butter begins to foam, carefully add the eggs to the center of the pan, tilting the pan so that the eggs spread out evenly over the bottom.

Cook over a moderate heat.  As the eggs begin to set, very carefully lift the edges of the omelette upwards with a spatula, ensuring that the omelette does not stick and also allowing the uncooked eggs to run underneath.  Rotate the pan as you do so, making sure that all sides have been moved.

Cook until the eggs have set on the bottom but the top is still a little moist.


Add the cheese, and then add the spinach.





Lift up the edge of one side of the omelette and fold this half so that is covers the other half and sits neatly on top of the spinach and cheese. Do not break the omelette in half.  The underside should be a golden brown in color.


Loosen the omelette away from the pan and tip out onto a warmed plate.  Sprinkle with pinch of truffle salt to taste and serve immediately.  Enjoy!


Tip:  Truffle salt is a blend of dried, ground truffle and sea salt.  It is ideal with egg dishes, pasta, mashed potatoes, red meat, salads, roasted vegetables, seafood, and buttered popcorn!  I'm addicted to the aroma and flavor it gives foods!

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