Cook the spinach according to the instructions on the packet, squeeze it out, chop it finely, mix with the eggs and 40g liquid fat and season with salt and pepper.
Chop the chives into rolls and mix with the shrimps.
One after the other, put 1/4 of the omelette mixture in 5g butter in a pan over medium heat, sprinkle with 1/4 of the shrimp and fold over. Serve each with 1 tablespoon creme fraiche.
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