Spinach Omelet with Mozzarella and Parmesan

Spinach

1. You can make a spinach omelet at home at any time of year. Shops sell baby spinach that’s already washed and dried, which is very convenient. Or you can buy bunches of mature leaves, where you only need to snap off the tough stems.

2. Prepare the spinach. Young leaves can be used whole, stems included. With “older” leaves, pick them over, remove the tough parts, and chop them a little – they’re usually quite large.

   

3. Cook the spinach and let it cool. Heat a frying pan over medium heat and add 2–3 tbsp water. You can pour in 1 tbsp olive oil instead, but that raises the calorie count a bit. Put all the spinach in the pan. The leaves wilt quite quickly. Lower the heat to below medium and simmer the spinach under a lid for 2–3 mins. Then move it to a plate, leaving any excess liquid in the pan, and let it cool – it can be noticeably warm, but not hot.

   

Egg mixture

1. It’s best to buy eggs with darker yolks – the finished dish will have a nicer color. For flavor I add fresh mozzarella and finely grated Parmesan. I don’t use any spices here, just a little salt.

2. Prepare the cheese. Grate the mozzarella on a coarse grater or cut it into small cubes. Grate the Parmesan on a fine grater.

3. Mix the eggs with the cheese and milk. Crack the eggs into a deep bowl and salt them lightly. Add all the cheese to the eggs and mix with a fork to distribute everything.

   

   Then add 50 ml (about 3 tbsp) of regular milk and whisk the mixture once more with the fork.

4. Add the prepared, cooled spinach to the egg mixture and stir.

   

Omelet

1. Fry the omelet over medium heat. Pour any remaining water out of the pan, heat it and add 1 tbsp olive oil. The oil should get hot enough to give off a noticeable smell. Carefully pour in the egg mixture; you can spread the spinach with a fork before the eggs set. Fry the spinach omelet for 2–3 mins over medium heat.

2. Finish the omelet under a lid. Lower the heat to low and cover the pan with a lid. After 3–4 mins the eggs usually set completely – you can tell because the surface no longer jiggles.

Serving

1. Slide the omelet onto a large plate – slightly wider than the frying pan. The omelet slides easily from the pan onto the plate. Before serving you can sprinkle it with more grated Parmesan and decorate with a few baby spinach leaves, or even finely chopped parsley. Serve the omelet while it’s hot.

   

   The finished omelet is also good cold, which makes it a nice option for a lunch box. You can use various young cheeses in it. Olive oil can be replaced with butter, which adds a refined aroma.