Spinach Omelette with Salad

Ingredients

• 80 g Baby Spinach
• 1 Handful Parsley (5 g)
• 400 ml milk (3.5 % fat)
• 4 eggs
• 100 g almond flour
• 200 g Cherry tomatoes
• 200 g orange tomato
• 20 g sprouts (2 handfuls)
• 2 tbsp olive oil
• 1 tbsp Lemon Juice
• 1 tbsp White Wine Vinegar
• 5 tsp liquid butter (25 g)

Instructions

1. 1.

   Wash and dry spinach and parsley, then puree with milk in a stand mixer or hand blender; strain through a fine sieve.

2. 2.

   Whisk green milk with eggs, almond flour, and 1 tsp salt into a smooth batter; add more milk or almond flour if needed. Let the mixture rest for about 10 minutes.

3. 3.

   Meanwhile, wash and dry all tomatoes, pat them dry, and halve them. Wash sprouts thoroughly and dry. Heat oil in a pan. Sauté tomatoes while turning for 3 minutes over medium heat. Add sprouts, season with salt and pepper, then stir in lemon juice and vinegar.

4. 4.

   Briefly mix the omelette batter and fold in 1 tsp liquid butter. In a pan, foam 1 tsp butter, add one ladle of batter, spread evenly by swirling, and cook both sides for about 5 minutes to form a thin omelette. Repeat to make four omelettes; keep warm in a preheated oven at 80 °C (60 °C fan; gas: level 1) if desired.

5. 5.

   Place omelettes on plates, add a portion of tomato salad to one half, fold the other half over it, and arrange remaining salad beside them.