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Omelette Regoise
Try your hand at this delicious omelette recipe.
ingredients
12 eggs
2 large onions, diced
2 cloves garlic
2 packets frozen spinach
1½ cups parmesan
1 tablespoon fresh thyme
50g walnuts, chopped
½ cup breadcrumbs
method
1
Thaw and drain the spinach.
2
Dice the onion and cook slowly in 1/4 cup of olive oil, together with the thyme and garlic, until soft.
3
Add the spinach to the onion and cook for a few minutes.
4
Beat the eggs and add salt and pepper to taste. Add the spinach, onion, garlic, thyme mixture to the eggs.
5
Add 1 cup of grated parmesan.
6
Heat 1/4 cup olive oil in a 30cm non-stick pan and when hot add the omelette mixture. Sprinkle the top with chopped walnuts. Cook over a gentle heat for about 20 minutes. From time to time ease around the edges with a spatula to let the uncooked eggs flow underneath.
7
When set, sprinkle with the white breadcrumbs, parmesan and drizzle on some olive oil.
8
Put the omelette under the grill until golden.
9
Serve immediately with salad.
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