Omelette with Spinach Filling
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 600 g spinach leaves, frozen
- 2 cloves garlic)
- 2 tablespoon crème fraîche or crème légère
- 12 egg (s)
- 4 tablespoon water
- salt
- pepper
- nutmeg
- Oil or clarified butter for frying
Print Recipe
Pin Recipe Instructions
- Thaw spinach and squeeze out a little. Finely chop the garlic cloves and sauté briefly in the frying fat. Add the spinach and simmer for a good 10 minutes, stirring occasionally. Stir in the crème fraîche and season with salt, pepper and nutmeg.
- Thoroughly beat eggs with water, season with salt and pepper and bake four omelets as follows:
- Let the fat get hot in the pan and distribute ¼ of the egg mixture in each. When the egg is well set on the bottom of the pan and the surface is still a bit soft, place ¼ of the spinach on one half of the omelet. Now fold the other side over and finish baking with the pan closed.
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