Herb and spinach steamed omlette Recipe

How to make it

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• heat half the butter in a sautee pan large enough to hold all the greens.
• -fry the onion for 5 minutes on low heat until softened but not browned then add the greens and increase the heat.
• -salt well and cook for 3-4 minutes stirring often until the greens have wilted appreciably (should be about 1/4 of their original volume)
• -put the greens into a colander, spread out a bit, let drain and cool for 5 minutes.
• -while the greens are cooling butter a loaf pan or pie plate large enough to hold the egg&greens.
• -taste the greens to make sure they're sufficiently salty (adjust if necessary) then add then to the eggs and mix thoroughly.
• -pour the mixture into the buttered pan.
• -either steam for 15-20 minutes till set or cover with aluminum foil and bake @ 350 for 20+ minutes till set.
• -allow to cool slightly, slice and serve.
• options/nb:
• -don't cool the greens too much after their initial cooking, keeping them warm cuts down on the 2nd cooking time.
• -dot the top with butter before steaming/baking.
• -vary the herbs to include tarragon, chervil, basil, chives or even a small amount of fenugreek, rosemary etc..
• -serve with a pureed garlic sauce consisting of white vinegar, garlic, lemon zest, salt and enough sugar to balance the acidity.