Omelette

Name: Omelette
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: Makes 1 omelette
Cuisine: United States
Ingredients: 40 g (1½ oz) butter or 2 tablespoons sunflower oil; 3 teaspoons pine nuts; 60 g (2¼ oz/½ cup) goat’s cheese, crumbled; 3 or 4 eggs; 1 tablespoon milk; 1 pinch salt; 1 teaspoon dried herbs or fresh herbs, chopped (optional); 1 teaspoon dried herbs or fresh herbs, chopped (optional); 40 g (1½ oz) butter or 2 tablespoons sunflower oil; 2 knobs of butter; 1 large handful baby spinach; 1 large handful mushrooms, sliced

Preparation info

Makes
1
omelette

Difficulty
Easy
Ready in
30 min

Appears in

New York Cult Recipes

By Marc Grossman

Published 2013

About

What I like in an omelette is a soft tubular form (not just a circle folded in half), a moist yellow (not dry and grilled) surface and a slightly wet (but not uncooked) interior. After this, there is no limit to what can go inside.

Ingredients

Filling

2 knobs of butter
1 large handful baby spinach
1 large

Americas
United States
Vegetarian
Breakfast
Gluten-free
New York

Method

The Filling

This is a filling that I often make at home: baby spinach with pine nuts, goat’s cheese and fried mushrooms. Heat the butter in a frying pan over medium heat, then sweat the spinach and brown the mushrooms separately, discarding the liquid released from the vegetables each time. When cooked place them in a bowl together. Toast the pine nuts for