Independence Meal #1 “Creamed Spinach Omelet”

Independence Meal – A meal in which ALL or most of the ingredients are grown right here on our land.  Homegrown Meal Ingredients are colored GREEN.

spinach in the garden...overwintered plants that never stopped growing, we had such a MILD winter...we ate from these plants all winter long...

green onions in the garden (sprouting from overwintered onions)

freshly picked

all cleaned up

*drool* perfect for breakfast, lunch or dinner...we had it for dinner last night...

The Recipe

3 cups loosely packed fresh spinach

1 bunch of green onions finely chopped

2 tablespoons butter or margarine, divided

2 tablespoons all-purpose flour

6 to 8 tablespoons milk, divided (used our fresh raw goat’s milk)

Pinch salt

4 eggs (from our hens)

Salt and pepper to taste

  1. In a skillet, saute the spinach and green onions in 1 tablespoon butter for about 5-6 minutes, stirring constantly.
  2. In a small bowl, stir flour, 5-7 tablespoons milk and salt until smooth.
  3. Add to spinach; cook and stir until thickened, about 1 minute.  Set aside and keep warm.
  4. In another bowl, whisk eggs, salt, pepper and remaining milk.
  5. In another skillet over medium heat, cook half of egg mixture in the remaining butter.
  6. As the eggs set, lift edges, letting uncooked portion flow underneath.
  7. When eggs are set, spread spinach mixture over half of the omelet.
  8. Fold omelet in half (or quarters as I did because it tore) and transfer to a plate.  Make 1 more omelet with the remaining ingredients and top the omelets with any leftover creamed spinach 🙂

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