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🍽️ Fluffy Omelette with Sautéed Fennel and Spinach

310 kcal · 30 min · 4 servings

Ingredients

• 1 head Fennel
• 1.5 tbsp Seed Oil
• Salt
• 150 g Leaf Spinach (frozen)
• 4 Eggs
• 100 g Carrots (1 Carrot)
• Pepper
• 40 g Sprouts (e.g. Radish Sprouts)

Instructions

1. 1. Thoroughly wash the fennel.
2. 2. Remove the tough cores and cut the fennel in half.
3. 3. Cut the fennel halves into thin wedges.
4. 4. Heat half a tablespoon of oil in a pot.
5. 5. Add the fennel wedges to the pot.
6. 6. Lightly salt the fennel.
7. 7. Cover the pot.
8. 8. Sauté the fennel over low heat for about two minutes.
9. 9. Add the spinach to the fennel.
10. 10. Cover the pot again.
11. 11. Sauté the vegetables over low heat for about five minutes.
12. 12. Crack the eggs into a mixing bowl.
13. 13. Season the eggs with salt.
14. 14. Whisk the eggs using the beaters of a hand mixer.
15. 15. Heat the remaining oil in a 26-centimeter non-stick pan.
16. 16. Pour the egg mixture into the hot pan.
17. 17. Cover the pan.
18. 18. Let the omelette set over low heat for about seven minutes.
19. 19. Peel the carrot.
20. 20. Slice the carrot into thin strips using a vegetable peeler.
21. 21. Add the carrot strips to the spinach mixture in the pot.
22. 22. Season the vegetables with salt and pepper.
23. 23. Continue to sauté the vegetables for about three minutes.
24. 24. Place the sprouts in a colander.
25. 25. Rinse the sprouts with hot water.
26. 26. Let the sprains drain.
27. 27. Slide the omelette from the pan onto a plate.
28. 28. Arrange the sautéed spinach mixture and sprouts on top of the omelette.
29. 29. Cut the omelette in half.
30. 30. Serve the dish immediately.

Nutrition per serving

• kcal: 310
• Protein: 22 g · Fett/Fat: 21 g · Carbs: 6 g