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Spinach omelettes
45 m active | 1 h 15 m total
Nutrition facts per serving:
  • Energy in kcal about 521
  • Fat about 31g
  • Carbohydrates about 39g
  • Protein about 18g
This is needed
This is needed for 4 people
  • 1 tbsp olive oil
  • 2 spring onion incl. green part, cut into thin rings
  • 250 g king oyster mushrooms, thinly sliced
  • 1 fennel, very thinly sliced
  • 200 g peas
  • 1 tsp salt
  • a little pepper
  • 0.5 bunch chives, finely chopped
  • 200 g crème fraîche
  • 150 g baby spinach
  • salted water, boiling
  • 150 g white flour
  • 3 dl milk water (1/2 milk, 1/2 water)
  • 1.5 tsp salt
  • 3 fresh egg
  • clarified butter for cooking
To assemble
  • a little cress
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And that's how it's done
And that's how it's done
Heat the oil in a frying pan. Add the spring onions and mushrooms, fry for approx. 3 mins. Add the fennel and peas, season and continue to cook for approx. 5 mins. Stir in the crème fraîche and chives.
Preheat the oven to 60°C, warm the platter and plates. Blanch the spinach in boiling salted water for approx. 1 min., rinse in ice-cold water for approx. 1 min., drain and squeeze out. Mix the flour and salt in a bowl and create a well in the middle. Blend together the milky water, egg 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. 30 mins. Heat a little butter in a non-stick frying pan. Pour 1/8 of the batter into the pan, reduce the heat. Once the underside is cooked and separates from the pan, turn the omelette, finish cooking and keep warm in the oven. Repeat these steps with the remaining batter.
To assemble
Place the omelettes on the plates, spoon the filling on top, fold over and sprinkle with cress.

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