Spinach Omelet with Green Salad and Parmesan
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Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Ingredients
for
- For the omelets
- 8 fresh eggs
- salt
- 1 Tbsp Pastry flour
- clarified butter (for frying)
- Also
- ½ Lettuce
- 100 grams Arugula
- 2 Tbsps lemon juice
- 2 Tbsps olive oil
- salt
- peppers
- 1 generous pinch Mustard
- Fresh herbs (for garnish)
- Parmesan (to garnish)
- Walnut (to garnish)
Preparation steps
1.
Preheat the oven to 100°C (approximately 200ºF)
2.
Trim, rinse and shake dry the lettuce and arugula. Mix the lemon juice, oil and mustard, and season with salt and pepper to make a dressing.
3.
Trim and rinse the spinach and allow to wilt in a hot pan. Drain in a colander and then chop coarsely.
4.
Peel and finely chop the onion and garlic. Sauté in butter and add the spinach. Season with salt, pepper and nutmeg. Keep warm.
5.
For the omelets, heat a flat pan with a little butter. Combine and whisk the eggs with the flour and season with salt. Cook four omelets. Fill the omelets with the spinach and fold up. Garnish with herbs on preheated plates.
Serve alongside the green salad, drizzled with the dressing. Serve garnished with Parmesan and walnuts.
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