Summary

Ingredients

• 250 g spinach leaves
• 1 shallot (s)
• 1 clove garlic
• 150 g chicken breast fillet (s)
• 75 g cheese in slices
• 4 egg (s)
• 1 handful fried onions
• 3 tablespoon cooking cream
• 1 tablespoon butter
• 2 tablespoon rapeseed oil
• chives
• salt and pepper
• nutmeg

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Instructions

1. Wash the spinach and remove the stalks.
2. Dice the shallot and garlic and sauté in a pan with a little rapeseed oil.
3. Add the spinach, pepper, salt and rub nutmeg over it. Simmer while stirring until the spinach has collapsed. Remove spinach and set aside in a bowl.
4. Season the chicken breast fillets with a little salt and pepper and fry them in the same pan for about 5 - 7 minutes on all sides. Remove and set aside.
5. Cut the cheese into small cubes and then also cut the chicken breast fillets into small cubes. Cut the chives into rolls.
6. Now spread the butter on a flat, round ceramic baking dish. First distribute the squeezed spinach in it. Put the chopped chicken and the chopped cheese on top. Spread some fried onions over it.
7. Mix the eggs with the cream, chives, pepper from the mill and salt well and spread over the top.
8. Bake at 160 ° C in a non-preheated oven on the middle rack for approx. 40 minutes. If the surface bulges upwards, pierce it briefly with a knife.
9. Tastes warm as well as cold.
10. Cut into small pieces, it is also a wonderful addition to soups and broths.