Omelette à la Florentine (Omelette Filled with Spinach)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- plain omelette
- 2 small spoonfuls leaf spinach
- sauce Béchamel
Instructions
- Blanch the leaf spinach and stew it.
- Fill the omelette with 2 small spoonfuls of the spinach.
- Surround the omelette with a ribbon of sauce Béchamel.