Balkan Spinach Omelette

3 tbsp. unsalted butter, melted
2 green onions, white ends with 1 inch of green, chopped finely
2 (10-oz) bags spinach, well washed (three times) but not shaken dry
4 eggs, well beaten
Salt and black pepper

Pour a little of the butter into a large heavy saucepan and saute green onions over moderate heat until soft. Add spinach, cover and cook over high heat for three minutes. Turn wilted spinach and green onions into a fine sieve and press out water with a spatula. Chop finely.

Pour half of the remaining butter into an omelette pan and cook over moderate heat for two minutes, then pour in half of the beaten eggs. Season lightly with salt and pepper. As egg begins to set spread spinach mixture on top.

When omelette is crisp and brown underneath, lay a plate upside down on top of the omelette and carefully flip pan over so that the omelette rests on the plate. Set aside.

Heat remaining butter in the pan and make another crisp omelette with the remaining eggs. Slide the first omelette, spinach side down on top of the omelette in the pan and cook for two minutes more.

Cut the omelette into wedges and serve as an appetizer or lunch dish with sour cream or yogurt. Serves 4