Spinach Omelette with Green Salad and Parmesan

Ingredients

• 600 g spinach leaves
• 1 onion
• 1 Garlic clove
• 1 tbsp butter
• Salt
• Pepper (freshly ground)
• nutmeg
• 8 fresh eggs
• Salt
• 1 tbsp flour
• butter fat (for frying)
• 0.5 head lettuce
• 100 g Arugula
• 2 tbsp lemon juice
• 2 tbsp olive oil
• Salt
• Pepper
• 1 tsp Mustard
• herbs (for garnish)
• parmesan (to sprinkle)
• walnuts (to sprinkle)

Instructions

1. 1.

   Preheat the oven to 100°C for warming.

2. 2.

   Clean, wash, and dry the lettuce and arugula. Whisk together lemon juice, olive oil, mustard, salt, and pepper to make a dressing.

3. 3.

   Drain the spinach, rinse it, and let it wilt in a hot pot until liquid evaporates. Drain in a sieve, then roughly chop.

4. 4.

   Peel and finely dice the onion and garlic. Sauté them in butter, then add the spinach. Season with salt, pepper, and nutmeg; keep warm.

5. 5.

   Heat a flat pan with some butter fat for the omelettes. Beat the eggs with salt and flour, then fry four omelettes one by one. Fill each omelette immediately with spinach, fold it over, and garnish with herbs on warmed plates. Toss the salad with dressing and serve beside the omelettes, sprinkled with parmesan and walnuts.