How to Make a Spinach, Cheddar Cheese & Onion Omelet
Spinach, cheddar cheese and onions come together to make a really rich and zesty omelet if utilized properly. Make a spinach, cheddar cheese and onion omelet with help from a former successful international model turned celebrity chef and award-winning author in this free video clip.
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Hi, I'm Chef Maria Liberati, Author of The Gourmand World Award-Winning Book Series, The Basic Art of Italian Cooking and I'm here today at Harleysville, PA at Gehman Design and Remodeling. I'm in their kitchen showroom. And today, I'm making a a spinach, cheddar cheese and onion omelette. Okay, I've taken two ounces of fresh spinach and I chopped it, about a tablespoon of fresh onion chopped and we have a tablespoon of cheddar cheese shredded. Oh, and I can't forget my tablespoon of olive oil. So, to make our filling, first, I sauteed the chopped spinach, the onion and the olive oil altogether; made a nice mixture, saute that together just for about three minutes so the spinach and the onions got flavored with the olive oil and just about until the onions started turning golden brown. Now, we're going to make our omelette, our filling is ready. I took two eggs and whisk them together. And you can, you can just use a wire whisk or a kitchen fork if you'd like. And we're going to add just a pinch of pepper and a pinch of salt. Now, I'm going to pour this in a non-stick pan. If you don't have a non-stick pan, please use a tablespoon of olive oil or a tablespoon of butter. Okay, we're ready to pour. I've let some butter melt, about a half a teaspoon of butter has melted in the pan and you can see it got nice and waiting for me. Don't burn your butter; be sure not to burn butter before you put your omelette in the pan. And if you're using oil, olive oil has a higher burning temperature. So, it's a little bit easier to use. But either way, just don't burn your butter. Be sure to make sure that all the edges are not sticking to the pan. I have a non-stick pan here, so it is not sticking at all and not, of course, I use my butter. But, be sure the edges are not sticking to the pan so you can pull out your omelette. Okay. Now, we're ready to plate the omelette. I plate my, oh, my cheese omelette looks really good. Now, I have this yummy ooey goey cheese omelette and we are filling it with our spinach and onion filling. Fold this over; oh, and we have here; I have a spinach cheddar cheese and onion omelette. I'm Maria Liberati from the Gourmand World Cookbook Award-Winning Book Series, The Basic Art of Italian Cooking. I'm here in Harleysville, Pennsylvania at the Gehman Design and Remodeling Kitchen Showroom. Thanks for watching.