Tricoloured Omelette

Name: Tricoloured Omelette
Cuisine: Italy
Ingredients: salt; omelette; eggs; water; spinach; water; spinach; onion juice; potato masher; nutmeg; cloves; cayenne; pepper; saffron omelette; dry white wine; butter; flour; tomato sauce; tomatoes; yolks of eggs; powdered saffron; whole eggs; spinach omelette

Preparation info

Difficulty
Easy

Appears in

The Alice B Toklas Cookbook

By Alice B. Toklas

Published 1954

About

Method

Make a purée of spinach by placing 1 lb. of well-washed spinach in a saucepan without water over medium