Spinach Omelet with Pesto

Ingredients

• 20 g basil
• 1 clove garlic
• 30 g pine nuts (2 tbsp)
• Salt
• Pepper
• 1 tsp lemon juice
• 7 tbsp olive oil
• 200 g spinach
• 4 tbsp heavy cream
• 8 eggs
• 20 g butter (4 tsp)
• 200 g Cherry tomatoes
• 100 g lamb's lettuce
• 20 g sprouts (or arugula)

Instructions

1. 1.

   Wash, dry and finely chop the basil for the pesto. Peel and mince the garlic. Blend basil, garlic, pine nuts, salt, pepper, lemon juice and 5 tbsp olive oil with a stick blender until smooth.

2. 2.

   Clean and wash the spinach, then blend it very finely with cream. Beat the eggs, season with salt and pepper, and mix into the spinach-cream mixture.

3. 3.

   Melt 1 tsp butter in a non-stick pan. Pour one quarter of the egg mixture and cook over medium heat for 3–4 minutes until set. Flip the omelet and bake the other side for another 3–4 minutes. Remove and keep warm in a preheated oven at 80 °C (60 °C fan; gas: level 1). Repeat to make three more omelets.

4. 4.

   Meanwhile, wash and halve the tomatoes, then cut into wedges. Clean, wash and dry the lamb's lettuce. Wash and drain the sprouts.

5. 5.

   Top each omelet with salad and tomato slices, drizzle with pesto, and sprinkle with sprouts.