Omelette aux Herbes

• 1/2 pound baby spinach, Swiss chard, or beet greens
• 1/2 cup mixed chopped fresh mint, sage, marjoram, cilantro, parsley, and/or dill
• 10 large eggs
• 1 teaspoon salt, or to taste
• 2 tablespoons olive oil for frying

1. Preheat the oven to 350 degrees.
2. Wash and dry the greens and herbs thoroughly.
3. Save a sprig or two of the herbs for garnish.
4. Put the rest in a food processor, and pulse until the greens and herbs are finely chopped, but not pureed.
5. You can also mince them, and then grind them with a large pinch of salt in a mortar and pestle.
6. The goal is to extract the juices from the greens.
7. Beat the eggs in a medium bowl with 3 tablespoons water and the teaspoon of salt.
8. Then gently fold the greens into the eggs.
9. The mixture should be a vivid shade of green.
10. Heat a thin film of olive oil in a large ovenproof skillet over low heat.
11. Add the beaten eggs, and cook just a minute or so, to brown the bottom a bit.
12. Then put the pan in the oven, and cook for about 10 minutes, until set.
13. Put a plate the size of the skillet on top of the eggs, flip, and then slide the top side onto a platter and serve, sprinkled with some more herbs; or serve the omelet straight from the pan.

baby spinach, fresh mint, eggs, salt, olive oil

Taken from www.epicurious.com/recipes/food/views/omelette-aux-herbes-374038 (may not work)