Reference > Farmer's Cookbook > EGGS > Eggs with Spinach à la Martin
  Omelet with Croûtons Spanish Omelet  
CONTENTS · BIBLIOGRAPHIC RECORD

Eggs with Spinach à la Martin

Cover the centre of a platter with finely chopped and seasoned cooked spinach. Beat three eggs slightly, add three tablespoons hot water, one-third teaspoon salt, one tablespoon, each, red and green pepper cut in strips, and one tablespoon cooked ham cut in very small pieces. Heat Omelet pan, put in one and one-half tablespoons olive oil, and as soon as heated pour in mixture. Cook same as French Omelet and turn on to spinach. Garnish with parsley.


CONTENTS · BIBLIOGRAPHIC RECORD
  Omelet with Croûtons Spanish Omelet  
 
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