Spinach omelettes

Spinach omelettes

Total: 1 hr 15 Min. | Active: 45 Min.
Nutritional value / people: 521 kcal
, Fat: 31 g
, Carbohydrate: 39 g
, Protein: 18 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


1tbsp olive oil
2 spring onions incl. green parts, cut into thin rings
250g king oyster mushrooms, thinly sliced
1 fennel, very thinly sliced
200g peas
1tsp salt
a little pepper
200g crème fraîche
½bunch chives, finely chopped


150g baby spinach
salted water, boiling
150g white flour
1 ½tsp salt
3dl milk water (1/2 milk, 1/2 water)
3 fresh eggs
clarified butter for cooking

To assemble

a little cress
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How it's done


Heat the oil in a frying pan. Add the spring onions and mushrooms, fry for approx. 3 mins. Add the fennel and peas, season and continue to cook for approx. 5 mins. Stir in the crème fraîche and chives.


Preheat the oven to 60°C, warm the platter and plates. Blanch the spinach in boiling salted water for approx. 1 min., rinse in ice-cold water for approx. 1 min., drain and squeeze out. Mix the flour and salt in a bowl and create a well in the middle. Blend together the milky water, egg and spinach, gradually pour into the well while mixing with a whisk, continue to whisk until the batter is smooth. Cover and leave to stand at room temperature for approx. 30 mins. Heat a little butter in a non-stick frying pan. Pour 1/8 of the batter into the pan, reduce the heat. Once the underside is cooked and separates from the pan, turn the omelette, finish cooking and keep warm in the oven. Repeat these steps with the remaining batter.

To assemble

Place the omelettes on the plates, spoon the filling on top, fold over and sprinkle with cress.


Blanching vegetables

Blanching vegetables

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