Lion and the Rose Victorian Bed & Breajfast

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Recipes


Spinach-Dijon Omelet Squares (Serves 6)

Filling
  • 1/2 onion diced
  • 2 small tomatoes diced
  • Garlic to taste, chopped
  • Saute onion and tomatoes with chopped garlic in olive oil
  • 2 cups of fresh spinach
  • 2 table spoons of Dijon mustard
  • Salt and pepper to taste
Batter
  • 12 eggs in blender2 tablespoons of sour cream
  • Mrs. Dash seasoning to taste

Cooking
  1. Saute tomatoes and onions with garlic in olive oil.
  2. Add the spinach.
  3. After it has cooked a bit, add mustard and salt and pepper to taste.
  4. In a blender or bowl mix eggs, sour cream and Mrs. Dash.
  5. Pour batter into a large greased rectangular griddle.
  6. After the batter starts to thicken, spoon in filling in three spaces at opposite ends of the griddle.
  7. When the batter is thick enough, flip the unfilled batter of the area with the filling.
  8. After two or three minutes flip each omelet over to finish cooking. 


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