Une omelette avec beaucoup d'épinards

If you like spinach, you'll like this omelet. It was our lunch yesterday. The other ingredients are eggs, cheese, diced onion and garlic, salt and pepper. Sauté the onions and garlic lightly in butter or oil in a non-stick frying pan. Then sauté the spinach leaves in the pan and stir the garlic and onions into them until everything is tender. Don't forget the salt and pepper.

Take the spinach out of the frying pan and set it aside, keeping it warm in a microwave or other oven. Beat four eggs in a bowl with a tablespoon or two of water and pour them into the frying pan. Put some grated or thinly sliced cheese on top of the beaten egg. Keep the heat low and cover the pan so that the egg cooks through and the cheese melts.

Finally, spread the cooked, warm spinach over half of the cooked eggs.Let the egg brown slightly, and then pull the other half of the cooked egg mixture up over the spinach. Slide the omelette out of the pan (or use a spatula) onto a serving platter with some french-fried or sautéed potatoes. It easily serves two or three, or even four.