Foam Omelette with Spinach

Ingredients

• 1 bulb fennel
• 1.5 tbsp sprouting oil
• Salt
• 150 g frozen spinach leaves
• 4 eggs
• 100 g carrots (1 carrot)
• Pepper
• 40 g sprouts (e.g., radish sprouts)

Instructions

1. 1.

   Wash, trim, halve the fennel and cut into thin slivers.

2. 2.

   Heat ½ tbsp oil in a pot. Add fennel, lightly salt, cover, and steam over low heat for about 2 minutes.

3. 3.

   Add spinach to the fennel, cover, and steam over low heat for about 5 minutes.

4. 4.

   Meanwhile, whisk eggs with a little salt in a bowl using a hand mixer until frothy.

5. 5.

   Heat remaining oil in a non-stick pan (26 cm diameter), pour in the egg mixture, cover, and cook over low heat for about 7 minutes until set.

6. 6.

   While the eggs are setting, peel the carrot, slice into fine ribbons with a vegetable peeler, and add to the spinach mix in the pot. Season with salt and pepper and steam for another 3 minutes.

7. 7.

   Rinse sprouts in a sieve with hot water and drain.

8. 8.

   Slide the omelette onto a plate, arrange the spinach mixture and sprouts on top. Split into two halves and serve immediately.