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- Omelettes in green
Omelettes in green
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
View these products
- Bowl, Frying pan, Measuring cup, Baking tray, Peeler, Plate, Rösti grater, Spatula, Stick blender, Tablespoon, Teaspoon, Whisk, Kitchen scales
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 .
