Spinach And Cream Cheese Omelette

1. 1

   Wash spinach leaves well-remove stems and slice leaves very thin; set aside.

2. 2

   Whip the cream cheese with lemon juice and zest if using; set aside.

3. 3

   Dice onion or shallot; set aside.

4. 4

   In a large skillet over medium heat melt 2 tbsp of the butter.

5. 5

   Add the spinach and onion and saute for 3-5 minutes. You want the onion slightly translucent and the spinach wilted. Remove from heat and pour into a bowl; set aside.

6. 6

   Melt the remaining 1-2 tbsp butter in the same pan over medium heat.

7. 7

   Whip the eggs well with the whole milk and pour into the hot pan.

8. 8

   Allow eggs to cook slowly, allowing eggs to almost set completely.

9. 9

   Pour 1/2 the cheese mixture over 1/2 of the omelette, add the spinach onion mixture; sprinkle on the nutmeg, salt and pepper, and the remaining cheese.

10. 10

    Fold the omelette over, turn off heat and let stand for 3 minutes.

11. 11

    Serve.

* Per serving · 4 servings · Values may vary.