Spinach omelettes

Total time: 1hr 15m
Preparation Time: 45m

For 4 people

Nutritional Information

Contains 521 Kcal, 18g Protein, 39g Carbohydrates, 31g Fat


  • Filling
  • 1 tbsp olive oil
  • 2 spring onions incl. green parts, cut into thin rings
  • 200 g peas
  • 250 g king oyster mushrooms, thinly sliced
  • 1 tsp salt
  • 1 fennel, very thinly sliced
  • a little pepper
  • 0.5 bunch chives, finely chopped
  • 200 g crème fraîche
  • Omelettes
  • 150 g baby spinach
  • 150 g white flour
  • 1.5 tsp salt
  • salted water, boiling
  • 3 fresh eggs
  • 3 dl milk water (1/2 milk, 1/2 water)
  • clarified butter for cooking
  • To assemble
  • a little cress

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  • Filling

    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.
  • Omelettes

    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.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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