Spinach omelet

Standard Béchamel, so easy it's ridiculous. Butter in a pan. Sizzle. Flour in equal part. Cook the flour. Add milk. Whip vigorously. Done.

But why stop there? Salt and pepper. Daub of mustard. Onion. Garlic if you feel like it. Garlic powder if you're lazy today. Look what we've done already. Does it get any better? Wine. Splash. Spinach. Wilt. Remove from heat. Add cheese. What kind of cheese? Any kind of cheese !

Cheese is already processed. If you melt in over heat you risk it separating. Don't want that. Let it melt by the heat already there.

In real life omelets are not stuffed. But we don't care. We stuff them anyway. Let's call these things egg enchiladas then if by calling them omelets it offends anybody, say, somebody from France.

Whip the eggs with a fork, not a whisk. Don't go all crazy whipped on them. We don't want foam.