2 tablespoons heavy cream (or half & half)
1/4 teaspoon sea salt
1/8 teaspoon ground black pepper
1/4 teaspoon ground nutmeg
1 tablespoon butter
1/4 cup chopped sweet onions
1/4 cup chopped bell peppers
1 cup torn baby spinach leaves
1/4 cup shredded Parmesan cheese
1/4 cup sour cream (or plain yogurt)
1 teaspoon sliced chives
In a bowl, beat the eggs, cream, salt, pepper and nutmeg. In a hot 8-inch skillet, melt butter and saute onions. Add bell peppers and baby spinach. Stir until the spinach and cook until it wilts. Remove veggies and pour half the beaten egg mixture into the hot skillet. Cook for a few seconds, tilting pan so eggs go all the way to the edges. When it starts to become solid, flip and add half the cooked veggies and half the Parmesan cheese. Gently fold the cooked egg mixture over in half and remove to serving plate. Repeat the process. Top each omelet with a dollop of sour cream (or plain yogurt) and sliced fresh chives.
This recipe is shared the week of July 5-9, 2021
on radio stations NewsTALK 94.3 FM, and AM 570 WKYX.
Ro's recipes are sponsored by Banks Market
on Lone Oak Road in Paducah, KY.
Check out more recipes linked below...
On the Net:Banks Market