1 cup cooked spinach (approximately 4 cups fresh spinach)
2 tablespoons butter
1 1/2 tablespoons flour
1/3 teaspoon salt
dash of pepper
1/2 cup cream (I used half and half.)
4 eggs, separated
If using fresh spinach, rinse the spinach and put into a sauce pan. Do not add any additional water; the water clinging to the spinach leaves will be enough. Using medium heat, cook until the spinach is wilted (approximately 5 minutes). Remove from heat. Cool slightly, then coarsely chop cooked spinach; set aside.
Using medium-low heat, melt the butter in a sauce pan; then stir in the flour, salt, and pepper. While continuing to stir constantly, slowly add the cream. Increase heat to medium, and stir until the sauce thickens. Remove from heat. Beat egg yolks, then quickly stir into the white sauce. Add cooked spinach, and stir to combine.
In a separate bowl, beat egg whites until stiff peaks form. (Be sure that the beaters are clean and dry – otherwise the egg whites might not stiffen and form peaks.) Gently fold the egg whites into the egg yolk mixture. Then cook omelet either on the stove top or in the oven.
Stove top method: Pour into a prepared omelet pan. (If needed grease to prevent sticking.) Cover and cook using low heat for about 12 minutes or until the is set. Fold omelet, and slip onto a plate. Serve immediately.
Oven method: Pre-heat oven to 350° F. Heat a large oven-proof skillet on the top of the stove using medium-low heat. (If needed to prevent sticking, liberally grease the skillet before heating.) Pour the egg and spinach mixture into the hot skillet, and gently cook for 1 minute. Move the skillet to the oven, and bake for about 12 minutes or until the egg mixture is set. Remove from oven, and loosen the edges of the omelet from the skillet with a knife or spatula, then turn onto a plate; fold into half. Serve immediately.