Fried salmon with Spinach Omellete. Photos by SDeluz
Spinach is sold loose, bunched, in prepackaged bags, canned, or frozen. Fresh spinach loses much of its nutritional value with storage of more than a few days. While refrigeration slows this effect to about eight days, spinach will lose most of its folate and carotenoid content, so for longer storage it is frozen, cooked and frozen, or canned. Storage in the freezer can be for up to eight months.
This is an easy to do side dish for fried meals.
Ingredients:
spinach*
2 eggs
whipped cream
salt and pepper
butter
Procedure:
1. Beat the eggs in a bowl. Add a round of whip cream plus salt and pepper.
2. Thoroughly mix in the spinach.
3. Make sure the pan is hot before adding butter.
4. Spread the egg mixture on the pan. Flip immediately.
5. Serve.
*You can use fresh spinach or frozen. Thaw first the frozen spinach and sqeeze out the excess water before using.
Tip: A good omellete is perfect yellow. It can be folded in half of three folds.
No comments:
Post a Comment