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Omelettes in green
30 m active | 45 m total
Nutrition facts per serving:
  • Energy in kcal about 343
  • Fat about 22g
  • Carbohydrates about 22g
  • Protein about 14g
This is needed
This is needed for 4 people
Batter
  • 100 g white flour
  • 1.5 tsp salt
  • 4 fresh egg
  • 2.5 dl milk water (1/2 milk, 1/2 water)
  • 40 g frozen chopped spinach, defrosted
Filling
  • 1 carrots
  • 0.5 cucumber (approx. 150 g)
  • 200 g cream cheese
  • 0.5 bunch flat-leaf parsley
Omelettes
  • clarified butter for frying
  • 12 leaves wild garlic or basil
Tools
  • Bowl, Frying pan, Measuring cup, Baking tray, Peeler, Plate, Rösti grater, Spatula, Stick blender, Tablespoon, Teaspoon, Whisk, Kitchen scales
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And that's how it's done
And that's how it's done
Batter
Preheat the oven to 60°C, warm the platter and plates. Mix the flour and salt in a bowl, create a well in the middle. Blend together the milky water, eggs and spinach, gradually pour into the well while mixing with a whisk, continue to whisk until the batter is smooth. Cover and leave to stand at room temperature for approx. 15 mins.
Filling
Peel the carrots, grate the carrots and cucumber using a rösti grater. Tear the leaves off the parsley. Mix the vegetables and parsley with the cream cheese.
Omelettes
Heat a little clarified butter in a non-stick frying pan. Pour 1/4 of the batter into the pan, place 3 wild garlic or basil leaves on top. Cover and leave to solidify over a low heat for approx. 5 mins., remove and keep warm in the oven. Repeat these steps with the remainder of the batter. Plate up the omelettes, add the filling and serve.