Tuesday, May 27, 2008

Sausage Spinach Omelette - with spicy italian sausages and baby spinach

Italian Sausage and Baby Spinach Omelette

Ingredients: Italian sausage, baby spinach (rinsed thoroughly and gently dab-dry with paper towels), 2-3 eggs whisked (with some ground pepper added)

: Heat some oil in flat pan. Add in sausages and when slightly brown, slowly add in whisked egg. Allow the egg to cook on the underside, then add in handfuls of baby spinach on top. Gently press the spinach to flatten, on the egg and sausage. The spinach will reduce in volume once contact with heat. Flip the egg over and allow the egg with ingredients to cook gently on the other side.

If you like Baby Spinach raw and au naturel - a few ideas for you. You can make Spinach Pesto and stuff them into scallops; or create Finger Food. Baby spinach is great for use in salads as it has a sweeter taste, probably due to its reduced concentration of oxalic acid. If you want something more elaborate, you can use thawed frozen spinach, puree it and add a finishing touch to Braised Tofu with Mushrooms.

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