Provence Omelet St. Jean

Ingredients

• 2 cups cooked spinach
• 1 tablespoon onion juice
• 3 eggs
• ¼ cup butter
• Salt
• pepper
• Parsley

Method

1. 1

   Remove stems from spinach and chop to a mush.

2. 2

   Beat egg whites stiff and egg yolks lightly.

3. 3

   Beat spinach into yolks.

4. 4

   Season and fold in the whites.

5. 5

   Melt butter in frying pan and add mixture, cover and cook slowly.

6. 6

   When nearly done uncover and finish in oven, or fold over and cook for another minute or so, until sure that center is done.

7. 7

   Turn into a hot platter, garnish with sprigs of parsley.

As published

This recipe was extracted from The European cookbook for American homes (from Italy, Spain, Portugal and France) (1936) by Brown, Cora Lovisa Brackett Mrs., page 133. The excerpt below is the record exactly as published.

Provence OMELET ST. JEAN 2 cups cooked spinach i tablespoon onion juice 3 eggs !4 cup butter Salt and pepper Parsley Remove stems from spinach and chop to a mush. Beat egg whites stiff and egg yolks lightly. Beat spinach into yolks. Season and fold in the whites. Melt butter in frying pan and add mixture, cover and cook slowly. When nearly done uncover FRENCH 315 and finish in oven, or fold over and cook for another minute or so, until sure that center is done. Turn into a hot platter, garnish with sprigs of parsley. PLAIN SOUFFLE !/4 cup butter

Cook this with the app: pantry check, scaling, and the assistant.