Omelets with Sautéed Spinach and Prosciutto
- For the spinach
- 1 kilogram Spinach
- 4 scallions
- 2 garlic cloves
- 4 Tbsps olive oil
- freshly ground pepper
For the spinach: Rinse the spinach and spin dry. Rinse the scallions and cut the bulbs in half lengthwise. Peel and thinly slice the garlic. Heat the olive oil in a large pan and sauté the garlic and scallions for about 5 minutes. Add the spinach and sauté for 8-10 minutes, until wilted. Season with salt and pepper and remove from heat.
For the omelets: Beat the eggs until light and frothy and season with salt and pepper. Heat 1 tablespoon of butter in a non-stick pan and ladle in 1/4 of the eggs. Cook until the eggs are set, remove from heat, cover with aluminum foil to keep warm and continue with the remaining butter and eggs. Rinse the dill, pat dry, chop finely and sprinkle over the omelets. Plate the omelets with the thinly sliced prosciutto and sautéed spinach and serve immediately.