The Heart of Cooking: L'Omelette Roulee Aux Epinards & Fromage

Monday, March 21, 2011

L'Omelette Roulee Aux Epinards & Fromage

(Rolled Omelette with Spinach & Cheese)

This morning I made a spinach and parmesan cheese omelette. I took spinach that I had already blanched and sauteed and had stored in the fridge. I beat together two extra large eggs and about two tablespoons of the spinach, and let it set in the pan for a few seconds while adding some parmesan cheese. Cooked it through and then topped it off with a little more cheese. Starting the day off right...

L'Omelette Roulee Aux Epinards & Fromage (Rolled Omelette with Spinach & Cheese)

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`* That's What She Said *`

"...for the servantless American cook who can be unconcerned on occasion with budgets, waistlines, time schedules, children's meals, the parent-chauffeur-den-mother syndrome, or anything else which might interfere with the enjoyment of producing something wonderful to eat."

"One of the most important requirements for learning how to cook is that you also learn how to eat."

"... I think you are better as an Italian, Mexican, or even Chinese cook when you have a solid French foundation."

"I was considered more than a little odd because I did all the cooking and marketing - such fun! - as well as the serving when we had company."

"Train yourself to use your hands and fingers; they are wonderful instruments."

"Food, like the people who eat it, can be stimulated by wine or spirits. And, as with people, it can also be spoiled."