6 to 8 Eggs 1 Clove of garlic, minced 1 Small onion, thinly sliced 4 Tbsp. of olive or salad oil 1 Bunch of fresh or 1 pkg (10 oz) of cooked, chopped spinish well drained 1 tsp. of salt 1/2 tsp. of ground pepper 1/2 tsp. of nutmeg 1/2 cup of grated parmesan cheese and tomatoe wedges for garnish Lightly beat eggs and set aside.Saute garlic and onion in the olive oil until just wilted. Add spinish, heat throughly, blending with the onion and garlic. Add salt, pepper and the nutmeg and mix. Pour beaten egg over vegetables. Cook over medium heat, shaking pan to keep omlette loose from the bottom. Loosen around edges with a spatula. Just before eggs are all set on top sprinkle with cheese and slip under broiler until browned. Slide onto a platter, garnish with tomatoes and cut into wedges to serve. Note: I have served this withhot french bread and butter with fresh fruit for dessert, also you can use spinish with any 2 cups of left over vegetable for this dish.
13 Large eggs at room temperature 3/4 cup of sugar 1 1/2 cups (12oz) of brandy, rum or burbon 2 cups of whipping cream, whipped and freshly ground nutmeg Seperate eggs and place in two large mixing bowls. Add 6 Tbsp of sugar to EACH bowl. Beat egg yolks and sugar until thick and deep yellow in color. Add the liquer, stirring well. Beat egg whites and sugar until stiff but not dry. Fold beaten whites into yolk mixture. Fold in whipped cream. Spoon eggnog into punch cups, and lightly sprinkle top of each with nutmeg. Note: When I make this, and I also have a ton of my own egg nog recipies that have had my friends "licking" the punch bowl literally! but with this I prefer to put it into a large punch bowl or other large bowl that looks festive and then sprinkle the whole of the eggnog with nutmeg. At Easter, I use the egg shells as a decoration around the base of the punch bowl and put little sayings on them... this has gone over very well with everyone who has ever dined with me when I have made this
