Refined Omelette with Fontina and Spinach Recipe
Prepare a refined omelette with fresh spinach and Fontina cheese, enriched with toasted pine nuts for a crispy twist. A delicious and quick dish, perfect for a light yet flavorful meal. Try it and let yourself be won over!
Instructions
- Start by washing the spinach under cold running water to remove any residual dirt.
- In a large pot, bring lightly salted water to a boil and blanch the spinach for about 3-4 minutes or until wilted.
- Drain the spinach and squeeze out the excess water.
- Take a non-stick pan, add half of the butter, and let the spinach flavor on medium-high heat. Lightly salt and, after a couple of minutes, remove them from the heat.
- Sprinkle the spinach with the grated Parmesan cheese for an extra savory touch.
- In a bowl, beat the eggs with a fork until you get a homogeneous mixture; salt and pepper to taste.
- Heat the remaining butter in the same pan where you flavored the spinach, pour the beaten eggs, and let them cook over medium heat without stirring until they start to set around the edges.
- Place the spinach and thinly sliced Fontina cheese in the center of the omelette; this will allow the cheese to melt perfectly with the heat of the eggs.
- Gently fold the omelette over itself covering the filling and let it cook for another minute or two until the inside is hot but still soft.
Notes
For a crunchy twist, add some toasted pine nuts or thinly sliced almonds to the spinach filling.