Spinach-Sorrel-Romaine Filling for Omelets

• 2 tablespoons butter
• 2 cups finely shredded spinach, lightly packed
• 2 cups finely shredded sorrel or 2 cups butter lettuce, lightly packed
• 2 cups finely shredded romaine lettuce, lightly packed
• 4 tablespoons sour cream
• salt
• fresh ground black pepper
• 1 pinch of freshly grated nutmeg

1. Melt butter on low flame in a pan.
2. Add the greens and stir occasionally.
3. Cook until wilted but still bright in colour(3-4 minutes).
4. Stir in sour cream.
5. Spoon 1/4 of this mixture over the surface of the omelet across its centre in a line with the handle(Aligning the filling with the handle will expedite folding the omelet over the ingredients).
6. Use a spatula to loosen the far side of the omelet.
7. Fold about 1/3rd of it towards the middle, over the filling.
8. Season with salt, pepper and nutmeg.
9. With a warm serving plate close by on hand, tip the pan so that the unfolded edge of the pan is directly above the plate.
10. Using a spatula, control the movement of the omelet as it leaves the pan.
11. Quickly flip the omelet onto the plate so that the previously folded edge turns over and under producing an omelet folded in thirds with the centre third on top.

butter, shredded spinach, sorrel, romaine lettuce, sour cream, salt, fresh ground black pepper, nutmeg

Taken from www.food.com/recipe/spinach-sorrel-romaine-filling-for-omelets-157903 (may not work)