Spinach Omelet

Name: Spinach Omelet
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 2 pcs egg; 1 rice bowl Spinach leaves; Some salt; 1/2 teaspoon pepper; 1 tbsp Brandy; 1 tbsp Rapeseed oil

by rosejyy2000

4.7 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

Today I still make spinach and spinach omelette. I thought about whether or not to blanch before mixing with the egg mixture. Later I thought, this is young spinach leaves. Once blanched, the leaves will be watery and there is no chewing. So, after washing the spinach leaves, wipe them dry with a thief towel or kitchen paper, and mix them with the egg liquid. It seems that the effect is good. "

Ingredients

2 pcs Egg
1 rice bowl Spinach Leaves
Some Salt
1/2 teaspoon Pepper
1 tbsp Brandy
1 tbsp Rapeseed Oil

Spinach Omelet

1. Wash the spinach leaves and dry them with kitchen paper or towel;

2. Then cut into sections, don’t chop too much;

3. Beat 2 eggs evenly, add 1 teaspoon salt, 1/2 teaspoon white pepper, 1 tablespoon brandy, 1 tablespoon vegetable oil, and beat evenly;

4. Pour the vegetables into a bowl of egg mixture and stir slightly;

5. In a flat-bottomed non-stick pan, put the oil and moisten the pan on medium heat, heat up, pour in the egg liquid and spinach, flatten the spinach;

6. Wait until the egg liquid has solidified into a cake, turn the cake over;

7. Fry the two sides golden brown, but not too burnt, can be divided into pieces, so that it is more convenient or beautiful to eat.

Tips:
1. Add a little cooking wine or brandy to the egg liquid to add flavor to the vegetables;

2. Add proper amount of oil to the egg liquid to make the egg softer and smoother after frying.