Name Puffy omlette with spinach sauce _ menus for two


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COOKING TIME: 6 minutes (omelette); 3 minutes (sauce), plus standing and browning
MICROWAVE SETTING: Maximum (Full); then Medium Low (35%)

150 g (5 oz) chopped
cooked spinach (fresh,
frozen or canned), drained
1  tablespoon vegetable oil
2 teaspoons cornflour
5 tablespoons milk
freshly ground black

3 eggs, separated
3 tablespoons milk
1/4 teaspoon salt
1/4 teaspoon white pepper
15 g (1/2 oz) butter or
tomato slice, to garnish

1.To make the sauce, put the spinach into a 1.2 litre (2 pint) bowl and stir in the vegetable oil. Sprinkle over the cornflour and stir to mix thoroughly. Add the milk and stir again until well mixed.
2. Cook, uncovered, for 1 1/2 minutes, stir and cook for a further minute or until the sauce thickens. Season to taste with salt and pepper. Cover with clingfilm and set aside while preparing the omelette.
3. To make the omelette, place the egg yolks, milk, salt and pepper in a large bowl and beat together with a fork.
4. Whisk the egg whites in another bowl until stiff. Stir 1 tablespoon of the beaten whites into the yolk mixture, then fold in the remainder gently.
5.  Put the butter in a 23 cm (9 inch) round dish and cook on Maximum (Full) for 45 seconds or until melted. Swirl the butter round the dish to coat all over.
6.  Pourtheegg mixture into the buttered dish, reduce the setting and cook on Medium Low (35%) for 1 minute. Quickly open the oven door and give the dish a quarter turn. Repeat twice more, then cook for 2 minutes or until the mixture is only just set. Leave to stand for 1 minute.
7. Carefully slide the omelette, on to a flameproof plate, and fold over. Brown under a preheated hot conventional grill. Reheat the sauce for 1 minute. Pouroverthe omelette and garnish with the tomato.

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