ROQUEFORT CREAM ESPINACA TOTILL

The original name of this dish is: Spinach Omelette with Roquefort Cream (with only one egg white because I don't like the egg flavor with leafy vegetables). For publicity reasons, the production team made me remove the negative part of the text. I'm tied hand and foot, friends.

Sometimes we don't know what to do with spinach. Doesn't that happen to you? Spinach omelet isn't a classic like potato omelet , but it's also an old and traditional Spanish recipe, and it's a great option for those of us who love spinach and are inspired to prepare this vegetable in a different and original way, pairing it with a mixed salad or tomatoes with olive oil and oregano.

About this spinach omelet with Roquefort

Any type of omelet is easy and simple to make, and it gives us the opportunity to play with ingredients to create a wide variety of flavors. For example, for this spinach omelet recipe, I decided to use cream and Roquefort cheese, and it turned out amazing!

We're also going to prepare a meal in which spinach will be the nutritional base, along with the egg. If you'd like to cut calories and make this omelet healthier, you could remove the heavy cream, cream cheese, and Roquefort cheese and replace them with lower-calorie ingredients, such as light cream cheese and an alternative milk.

Another positive aspect of this recipe is that it's quick to prepare and, as I explained in the previous paragraph, it's a great way to introduce more vegetables and healthy foods into our diet. I'm sure you'll love it!

Ingredients

• 1 cup cooked spinach
• 1/2 onion
• 2 tbsp. of flour
• 1/2 glass of milk
• 1 tbsp. heavy cream
• 1 tbsp. cream cheese
• 2 tbsp. Roquefort cheese
• 1 egg white
• Butter
• Salt, pepper and nutmeg

How to make a spinach omelet with Roquefort

with Roquefort cream

1. spinach thoroughly and cook it in a pot for about 10 minutes (without water, just the water from washing it). Remove, chop, and set aside.
2. Chop the onion and brown it in butter. Add the chopped spinach and sauté for a few minutes.
3. Add the 2 tablespoons of flour and stir until the flour is toasted. This will take 1 or 2 minutes. Add the milk white sauce (béchamel) will form.
4. Remove from heat and stir in the Roquefort cheese , cream , spreadable cheese . The idea is for the Roquefort cheese to remain in chunks and melt, so I didn't want to add it while it was still hot. Add a pinch of salt, pepper, and nutmeg.
5. Separately, beat the white until stiff. Gently fold it into the spinach, without stirring so that the egg whites don't collapse.
6. Heat a little butter and add the mixture. Since we want it fluffy, we won't turn it over. To ensure it cooks evenly, cover it. When it's golden brown on the bottom, it's ready. It's creamy.

And here is my spinach and Roquefort omelet.

chubby chubby