Spinach and Tomato Omelet Strips
- For the spinach omelet
- 6 eggs
- 50 grams Whipped cream
- 200 grams Spinach
- 2 shallots
- 1 garlic clove
- 1 Tbsp butter
- freshly ground peppers
For the spinach omelet, thoroughly rinse spinach, drain and tear into small pieces. Peel shallots and garlic and finely chop. Sauté shallots and garlic in butter and sprinkle in spinach. Beat eggs with cream, season with salt and pepper, pour over spinach and cook until thickened. Slide finished omelet onto a plate and cut into strips.
For the tomato omelet, blanch, peel and halve tomatoes, remove seeds and chop finely. Peel onions, chop finely and sauté in butter. Beat eggs with cream, season with salt and pepper and whisk in tomatoes. Pour egg mixture over onions and cook until thickened. Slide finished omelet onto a plate and cut into strips.
Arrange spinach and tomato omelet strips on a plate and sprinkle with chopped basil leaves to serve.