All fields are required.
Signing in
Please enter your email address and we will send your password
E-mail Address
Your password has been sent and should arrive in your mailbox very soon.
Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.
It's free and easy.
Success!
A link to %this page% was e-mailed
Heat half the butter in a frying pan, and gently saute the shallot. Add the spinach, and season with salt, pepper, and nutmeg. When hot, turn off the heat, and set aside.
Put the yolks in a metal bowl and set over a pot of gently simmering water (make sure the water does not touch the bottom of the bowl.) Season the eggs with salt, and pepper, and whisk until thick and frothy. Remove the bowl from the heat. In a separate bowl, beat the whites to stiff peaks, and fold into the yolk mixture.
Heat the remaining butter in a large frying pan for the omelette.
Cook's Note: a no-stick pan will simplify your life.
Pour the egg into the pan and cook until the bottom is set, and golden, and the top is still fluffy and soft, about 3 to 5 minutes. Scatter the spinach mixture all over the omelette, then the cheese. Cover the pan for a few minutes to soften the cheese. Uncover, and fold the omelette in half, and slide it onto a plate. Serve immediately.
All fields are required.
Signing in
Please enter your email address and we will send your password
E-mail Address
Your password has been sent and should arrive in your mailbox very soon.
Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.
It's free and easy.
Get Cooking Channel on your TV.
French Onion Soup
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 6 reviews
By EmCF
Columbus, Ohio
on April 09, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Loved the lift the beaten egg whites gave to the omlette. This was easy to cook through without burning for someone like me who can't stand the least bit of runniness in a cooked egg dish. I did add a few slices of deli turkey to the shallots (to tell my fiance I was not feeding him a vegetarian dish and used goat cheese which I had on hand, and substituted a pinch of all-spice for the nutmeg which I'd run out of. Quite flavorful - I seasoned the shallots and re-seasoned upon addition of the spinach. A good method to learn!
By tvccook
on March 12, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Followed the recipe and had great success with the souffle but must agree with previous reviewer...not much flavor. Would not make it again.
By adam7174
on January 28, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Off the charts good !!!!!!!!!!!!!!!!!! I just love u Laura!!!!!!!!!!
Read all 6 reviews