Omelets with Peas and Spinach
Rinse spinach, shake dry, trim and blanch in salted water. Express and coarsely chop. Rinse peas. Peel garlic and finely chop. Saute garlic in 2 tablespoons of hot oil. Add peas and spinach. cook until hot and remove from heat. Season with salt and pepper.
Separate eggs and beat egg whites until very stiff with a pinch of salt. Stir egg yolks with flour and milk until smooth. Fold in egg whites. Heat a little oil in a pan and cook 4 omelets in succession. To do this, add 1/4 of egg mixture to pan and bake over low heat for 3-4 minutes or until golden brown. Remove from pan, fill with spinach mixture, fold over and garnish with shaved truffles. Serve omelets while still hot.