Thursday, March 18, 2010

Spinach & Emmental Cheese Omelette for Breakfast, Lunch or Dinner

"Flipping through" the newspapers online, I found an omelette recipe that sounds great! I don't know about you but I love omelettes, and wonder why I don't make them more often! This variation includes fresh spinach, onion and grated Emmental cheese.

Spinach is so easy to use these days. In the U.S. you can buy it pre-washed, stems trimmed, hand-selected for the best leaves, making eating this healthy, iron-rich leafy green a possibility in a modern lifestyle. In this recipe, you simply sautee some finely chopped "shallot" (onion*) in olive oil (healthier than butter) and throw a handful of spinach in until it wilts. I would also throw in a pinch of sea salt. Then, you remove it to a cutting board and give it a quick chop.

Emmental, also known as Swiss cheese, can also be easily found in grocery markets today. Emmental is a mild, semi-hard, nutty cheese with a bit of a bite that adds a subtle flavor dimension to any dish. As all good melting cheeses go, the result is a creamy-gooey-yummy sensation.

What I love about this recipe is that it's easy, good-for-you, and looks yummy!  For photo and full recipe instructions go here.

* Shallots are just a fancy word for onion. Yes, there are different varieties of onion: yellow, Vidalia white, green spring, the small purple "shallots", etc. Use whatever you have, unless you're making it for some special guests!

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