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Omelette, Florentine

Remove stalks, thoroughly wash and drain a pint fresh spinach, plunge into a quart boiling water with a teaspoon salt, boil for ten minutes, drain, press out all the water and finely chop on a board. Place in a sautoire with three saltspoons each salt and sugar, one saltspoon pepper and briskly stir on fire for four minutes, or until dry, then place in a bowl. Crack in eight fresh eggs, add a half gill cream, half teaspoon salt, two saltspoons pepper, and sharply beat up with a fork for two minutes. Thoroughly heat two tablespoons melted butter in a black frying pan, drop in preparation, briskly stir with a fork for two minutes and let rest for half a minute; fold up opposite sides to meet in centre and let rest for a minute, turn on a hot dish and serve.