Boursin and Spinach Omelet Cake

Chef Marie

  • 8 large eggs
  • 1 teaspoon water
  • 2 tablespoons freshly minced salad herbs
  • 3 ounces of Boursin (garlic and herbs flavor), mixed to soften
  • 3/4 cup baby spinach
  • Unsalted butter
  • Grape seed oil
  • Salt and pepper to taste

    In a bowl mix the eggs, water, herbs and season to taste.
    Heat a small skillet with a little butter and oil over medium high heat. Add a fourth of the egg mixture and let set. Turnover and reduced heat a bit. Once set, transfer to a large plate. Spread a third of the Boursin and a third of the spinach. Repeat the process twice, spreading the Boursin on each layer. Finish the last portion of egg and, once cooked, top the prepared layers with it. Refrigerate the omelet cake for an hour. Cut the omelet cake in four and serve immediately.
    Makes 4 servings