Cheese Pancake with Spinach Salad

Total time: 30 minutes
    This is a cheese dish, not an egg dish, although at first glance it resembles a frittata.

 Ingredients:

• 1 egg
• 3/4 cup (3oz, 90gr) Gruyère cheese
• 3 medium shallots
• 1 tsp oil
• 3oz (90gr) spinach
• 1 rib celery
• 8 black Greek or Kalamata olives
• 2 tsp Dijon-style mustard
• 2 tsp white Balsamic vinegar
• 2 tbs olive oil

 Instructions:

• Cheese pancake: Peel shallots and thinly slice.
• Heat oil in a small, nonstick skillet or omelet pan.  Add shallots and sauté over medium heat until well-cooked and browned.
• Slice cheese and lay evenly on shallots.
• Put egg into a small bowl and whisk well.  Pour over cheese and let cook over low heat, undisturbed for 15 minutes. 
• When there is a brown crust on the bottom, turn, using 2 plates. (Slide it onto one plate, put another plate on top.  Flip the plates over. Slide the pancake back into the skillet, uncooked side down.)
• Cook other side until brown, about 5 minutes longer.
• When done, slide onto a plate, cut in half and serve, spinach salad on the side.
• Spinach salad: Prepare spinach, wash and pat dry if needed.
• Thinly slice celery.
• Slice olives.
• In a small bowl, whisk mustard, vinegar and olive oil.
• Stir in celery and olives.
• Arrange spinach on plates, spoon dressing on top.