Wash the spinach, blanch in about 2 minutes in boiling hot salted water, drain, let cool, squeeze with your hands, then chop coarsely.
Heat some butter in a pan and steam the spinach for 5 minutes until the liquid has evaporated. Season with the salt, pepper, crushed garlic clove and a pinch of nutmeg.
For the omelet, mix 3 eggs with a fork so they are not quite blended smoothly, season with salt.
Heat butter in a large cast iron skillet, pour in the eggs, and bake over low heat.
Use a fork to loosen the egg mixture from the edges, which will initially stick to the edges, and pull it in a little.
Once the omelet is semi-solid, place the spinach in the center, and fold the omelet over it from all four “sides”, bake for another 2 minutes, and then serve.
Preparation Tip:
Spice up with feta cheese or feta. Fresh herbs add a delicate touch.
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