Ingredients Jump to Instructions ↓

  1. 1/2 cup sour cream

  2. 1/2 cup chopped, seeded and peeled cucumber

  3. 1/2 cup chopped green onions, with tops, divided

  4. 1/4 teaspoon garlic powder

  5. 1/2 pound ground beef or ground lamb

  6. 2 cups chopped fresh spinach leaves

  7. 2 teaspoons dried parsley

  8. 1/4 teaspoon dried mint leaves (crushed)

  9. 1/2 teaspoon salt

  10. 1/8 teaspoon pepper

  11. 6 eggs, divided

  12. 6 Tablespoons water

  13. 3 Tablespoons butter, divided Sliced tomatoes and mint leaves as a garnish

Instructions Jump to Ingredients ↑

  1. Preparation: In small bowl, stir together sour cream , cucumber, 1/4 cup green onions , and garlic powder until well mixed. Cover and chill. In 10-inch omelet pan or skillet over medium heat, cook ground beef (or lamb ) until no longer pink. Drain. Add spinach , 1/4 cup of the remaining onions, parsely, mint, salt, and pepper. Cover. Cook, stirring occasionally, until spinach is tender. Set aside and keep warm. To make omelet: You will need two eggs, and two tablespoons of water for each omelet. So for three omelets beat together 6 eggs and 6 tablespoons of water until blended. Place a 10-inch omelet pan or skillet over medium heat. Put in 1 tablespoon of butter. Melt butter until a drop of water will sizzle in pan. Pour in 1/2 cup of egg mixture, and with an inverted pancake turner, carefully push cooked portions at edges toward the center so uncooked portions can reach the hot pan surface. Tilt and move the pan as necessary. When the top is thickened and no visable liquid egg remains, fill each omelet with 1/2 cup of beef or lamb mixture. With pancake turner, fold omelet in half and slide onto a serving plate. Garnish with tomatoes and mint, if desired. Serve immediately. Yield: 3 servings Recipe Source: The American Egg Board Reprinted with permission.


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