Vegetable Omelette Strips

Ingredients

• 6 Eggs
• 50 g whipping cream
• 200 g spinach
• 2 shallots
• 1 Garlic clove
• 1 tbsp butter
• Salt
• Pepper (freshly ground)
• 6 Eggs
• 50 g whipping cream
• 6 tomatoes
• 2 onions
• 1 tbsp butter
• Salt
• Pepper (freshly ground)
• 2 sprigs Basil

Instructions

1. 1.

   Wash the spinach thoroughly and drain. Peel and finely chop the shallots and garlic. Heat the butter, sauté the shallots and garlic, then add the chopped spinach and cook until wilted. Beat the eggs with cream, salt, and pepper; pour over the spinach mixture, let it set, and bake into an omelette. Slide the finished omelette onto a plate and cut into strips.

2. 2.

   Heat tomatoes in boiling water, peel, halve, core, and finely dice them. Peel and finely chop onions, then sauté in butter until translucent. Whisk eggs with cream, salt, and pepper; fold in the diced tomatoes. Pour the egg mixture over the onions and let it set. Slide onto a plate and cut into strips.

3. 3.

   Arrange both types of omelette strips on a plate and sprinkle with chopped basil leaves before serving.