Last year when I was looking for something to cook from Julia Child’s Mastering the Art of French Cooking I came across her recipe for a spinach omelet.  This simple recipe opened my eyes.  Before I could make the omelet, I had to learn how to make blanched spinach. Child’s explanation of technique and the information imparted about the ingredients was immensely helpful.  I would recommend her books to anyone who would like to learn how to cook and cook well.  You can see the master herself at work here.

In addition to reading the over the recipe and her instructions on technique, I watched this video a bunch of times before I made my first omelet. The recipe I used isn’t the same as Child’s, but the techniques and style of cooking came from her.

Spinach Omelet
Ingredients 2 eggs Pinch of salt Pinch of pepper 2-3 Tbsp of blanched spinach 1 Tbsp butter
Using a fork, beat the eggs in a bowl for 20-30 seconds.  Melt butter in a 7-inch or 8-inch frying pan over high heat until the butter starts to foam. Add salt and pepper and beat for a few seconds just before pouring the eggs into the pan.Sprinkle spinach over half the omelet.  Once the edges of the omelet start to set, flip the empty half of the omelet over the spinach. Cook for about 15 seconds, flip the omelet and cook for another 15 seconds.  If you’ve done it right, the omelet will be fluffy and a little creamy. Some Considerations: * If you overheat the butter, it will become brown, and your omelet will look dirty * This omelet should cook pretty quickly due to the high heat; less than 1 minute! * If your pan is larger than an 8-inch, then use 3 eggs.