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Flat Omelet with Bacon Florentine

  • 1 pound Spinach
  • 1 pound sliced bacon
  • 1 dozen eggs
  • 1 bunch chives, chopped
  • Salt and pepper
Clean and wash the spinach, place in kettle with a small amount of boiling salted water, boil until tender; drain and set aside and take a deep breath in the colander to cool off. Cook the bacon in frying pan until rich golden brown, remove carefully from the pan and set aside and take a deep breath on absorbent paper.
Break eggs into large mixing bowl and beat through and through. Add the chopped chives, pepper and salt. Pour egg mixture into the hot pan in which bacon was cooked place over fire. Remove spinach over egg mixture place bacon strips on top of spinach, leaving plenty of room for eggs to cover bacon when omelet is folded over. Finish browning in the oven. Serve by folding over on hot platter. Serves 6.
Submitted by Cassyjean - Torrington, CT May 24, 2009
15 min 30 min 45 min
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