Florentine Omelet

We picked up this tasty breakfast recipe one morning from a little restaurant in Mill Bay, British Columbia. Like all recipes, it is a work in progress. We have tinkered with it a bit. To make it your own, you will want to continue this tradition. Experiment with some other cheeses or mixtures for taste sensations that may suit your fancy.

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Ingredients:

·   Frozen Spinach (one Package) After defrosting, wring as much water out as possible.
·   Mushrooms (handful)
·   Garlic
·   Butter
·   Diced onions
·   Grated cheese (Original recipe: Monterey Jack and Cheddar, to which we have added on occasions,
    gorgonzola, feta, and Romano cheeses also in varying proportions)
·   Eggs (We make a 3-egg omelet)
·   Hollandaise sauce (we prepare from a dried mix)

Preparation:

1.   Prepare Hollandaise sauce per directions in a sauce pan
2.   Sauté mushrooms, onions and garlic in butter until onions are translucent.
3.   Add spinach, combine and reduce heat (Season with salt and pepper)
4.   Prepare omelet in another skillet or omelet pan.
5.   Before folding the omelet, add the spinach mixture and cheese.
6.   Fold the omelet, place on plate and spoon over Hollandaise sauce.
7.   Garnish as you like.

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Rock Eddy Bluff Farm, an Ozark retreat  www.rockeddy.com