- 3 eggs (for 3 omelets)
- 1 onion
- 3 Tbsp. of sour cream
- 2 cups spinach, cooked and chopped
- 1 Tbsp. chopped parsley
- 1 Tbsp. chopped watercress, 3 Tbsp. Parmesan cheese
- 1 Tbsp. of oil.
- salt and pepper
- Chop the onion and sauté it with 1 Tbsp. oil and 1 Tbsp. of water. remove from heat and add the spinach, cheese and a pinch of salt and pepper.
Divide the filling into 3 parts.
Separately, beat l egg with one Tbsp. of sour cream, salt and pepper.
Heat a nonstick skillet and pour this preparation.
Sprinkle with some chopped parsley and watercress.
As soon as the base can be lift with a spatula and the surface is tender, pour one part of the spinach mix over one half of the egg and fold the other half over, serve immediately.
Make the other two omelets following the same steps.