Spinach Omelet
Adapted from "Leone's Italian Cookbook"
by Gene Leone (Harper & Row, 1967)
1 lb (900 g) fresh spinach, washed and stems removed
2 Tbs (30 ml) olive oil
4 Tbs (60 ml) butter
1 medium-sized onion, chopped
1 clove garlic, finely chopped
Salt and freshly ground black pepper to taste
2 to 4 slices Italian salami or prosciutto ham, diced
6 egg, beaten
4 Tbs (60 ml) grated Parmesan cheese
Heat the olive oil and butter in a heavy skillet over moderate heat.
Add the onion and garlic and cook slowly until lightly browned. Add
the spinach, stir, cover, and cook for 10 minutes. Add the salt,
pepper, salami or prosciutto and cook uncovered for 2 minutes. Pour
the eggs into the skillet and stir. Cook over low heat until the eggs
are done to the degree of firmness you prefer. Sprinkle the Parmesan
cheese on top and cut into wedges to serve. Serves 4.