Pea, Truffle and Spinach Omelette
A fresh spinach omelette with peas and truffle is a dish from the leafy vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 200 g spinach
- Salt
- 200 g peas
- 1 Garlic clove
- 4 tbsp olive oil
- Salt
- Pepper
- 4 eggs
- 60 g flour
- 50 ml milk
- fresh grated truffle (for garnish)
Instructions
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1.
Rinse the spinach, shake dry, trim and briefly blanch in salted water. Cool, squeeze out moisture and roughly chop. Rinse the peas. Peel and finely chop the garlic. Sauté in 2 tbsp hot oil. Add the peas and spinach, let them heat through, then remove from heat. Season with salt and pepper.
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2.
Separate the eggs. Beat the egg whites with a pinch of salt until very stiff. Whisk the yolks with flour and milk until smooth, then fold in the beaten whites. Heat a little oil in a hot pan and cook each omelette one at a time. Pour 1/4 of the mixture into the pan (use two pans if needed) and cook over low heat for 3–4 minutes until golden brown and set. Remove from the pan, fill with the vegetable mixture, fold together and serve garnished with grated truffle.
