GARLIC OMELETTE RECIPE RECIPES

Steps:

• Wash the spinach and wilt in a frying pan over medium-high heat. The water remaining on the spinach leaves after washing will be sufficient. Drain, allow to cool and squeeze out excess water. Chop medium-fine and toss with half the garlic and salt and pepper to taste.
• Break the eggs into another bowl and beat with a fork or a whisk until they are frothy. Whisk in the remaining garlic, salt and pepper to taste and 2 to 3 teaspoons milk.
• Heat an 8-inch nonstick omelet pan over medium-high heat. Add 2 teaspoons olive oil. Hold your hand an inch or two above the pan, and when it feels hot, pour the eggs into the middle of the pan, scraping every last bit into the pan with a rubber spatula. Swirl the pan to distribute the eggs evenly over the surface. Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the omelet with the spatula in your other hand, to let the eggs run underneath during the first few minutes of cooking.
• As soon as the eggs are set on the bottom, sprinkle the spinach over the middle of the egg pancake and top with the Parmesan, then jerk the pan quickly away from you then back toward you so that the omelet folds over on itself. If you don’t like your omelet runny in the middle (I do), jerk the pan again so that the omelet folds over once more. Cook for a minute or two longer. Tilt the pan and roll the omelet out onto a plate.

Steps:

• Put non-stick frying pan on the stove with a little olive oil, season it with sea salt and black pepper, and once it is hot add the onion and garlic, stir until they are always the golden and semi-caramelized, (both the garlic onion get a typical medium sweet taste that is a beautiful) then remove them from the stove and combine them well with the eggs. Put the pan back to the fire with a little more olive oil and once hot pour the eggs into the pan , begin to stir as if you were making scrambled eggs, but as soon as starts to dry stop mixing because the perfect omelette is supposed to be moist (a little) in the centre, then line the centre of the omelet with cheese , leaving about two centimetres from the edge of the pan without cheese, with a plastic spatula (Teflon) bend one third of the omelet into the centre of the same, and do the same with the opposite side, once folded and let it cook for 1-2 minutes to seal it, then flip it over and cook the other side 1-2 minutes more which also allows the cheese melt in, which allows when you cut the omelette a little cheese to run out yum! yum! Now serve with whatever you want, I made potato wedges and salad you can also use rice and more and combinations of various things. bom apetite. good appetite.