Spinach-Stuffed Omelets recipe

Ingredientsfor

For the sauce: 1 shallot; 2 garlic cloves; 2 Tbsps olive oil; 600 grams peeled Tomatoes (canned); salt; freshly ground peppers; 1 Tbsp Tomato paste; ½ tsp sugar; 1 tsp dried thyme

For the filling: 250 grams fresh Spinach; 1 garlic clove; 2 Tbsps olive oil; 120 milliliters Whipped cream; Nutmeg (freshly grated)

For the omelets: 1 carrot; 5 eggs; 2 Tbsps butter

For the garnish: 2 Tbsps roasted Pine nuts

How healthy are the main ingredients?

Tomato Spinach Whipped cream Pine nuts olive oil Tomato paste

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Preparation

For the sauce: Peel and mince shallot and garlic. Heat olive oil in a pan and cook shallots and garlic. Add tomatoes and crush with a potato masher. Stir in tomato paste and season with salt, sugar, thyme and pepper. Simmer for about 20 minutes. Puree sauce and season again, as desired.

For the filling: Rinse spinach and cook in a pot with about 1 liter (approximately 4 cups) of boiling salted water. Drain spinach in a colander, rinse and drain again. Squeeze well and coarsely chop.

Peel and mince garlic. Heat 2 tablespoons oil in a pan and cook garlic. Add spinach and sauté briefly. Pour in cream and stir in Parmesan cheese. Season with salt, pepper and nutmeg.

For the omelets: Peel and grate carrots. Separate eggs. Beat egg whites until stiff. Whisk the egg yolks and season with salt and pepper. Stir carrot into yolks. Fold whites into yolks.

Heat butter in a large skillet. Add a bit of egg mixture and cook until golden yellow on both sides. Remove and add filling. Roll up and slice.

Plate rolls and drizzle with sauce. Serve garnished with pine nuts.

Calorie	432 cal.	(21 %)
Protein	15 g	(15 %)
Fat	37 g	(32 %)
Carbohydrates	11 g	(7 %)
Sugar added	1 g	(4 %)
Roughage	4.7 g	(16 %)

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Ingredients

Spinach-Stuffed Omelets