Spinach Omelette

Overview

Today I am still making spinach and spinach omelette. Before making it, I had thought about whether to blanch it before mixing it with the egg liquid. Then I thought that these are young spinach leaves. Once blanched, the leaves will become watery and lose their chewy texture. So, I washed the spinach leaves, wiped them dry with a towel or kitchen paper, and then mixed them with the egg liquid. It seemed to have a good effect.

Tags

• pasta
• cake
• brandy
• egg
• vegetable oil
• pepper
• salt
• spinach leaves

Ingredients

Steps

1. 1 Wash the spinach leaves and dry them with kitchen paper or towel;

   

2. 2 Then cut it into sections, don’t cut it too finely;

   

3. 3 Beat 2 eggs evenly, add 1 tsp salt, 1/2 tsp white pepper, 1 tbsp brandy, 1 tbsp vegetable oil, and beat evenly;

   

4. 4 Pour the vegetables into the bowl with the egg mixture and stir briefly;

   

5. 5 Grease a flat-bottomed non-stick pan with oil, set it over medium heat, add the egg liquid and spinach, and spread the spinach evenly;

   

6. 6 Wait until the egg liquid solidifies into a cake, then flip the cake;

   

7. 7 Fry both sides until golden brown, but not too burnt, and can be divided into pieces so that it is more convenient or beautiful to eat.