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🍽️ Creamy Spinach Omelette with Homemade Pesto
429 kcal · 30 min · 4 servings
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Ingredients
- 20 g basilica (1 bunch)
- 1 garlic clove
- 30 g pine nuts (2 tbsp)
- salt
- pepper
- 1 tsp lemon juice
- 7 tbsp olive oil
- 200 g spinach
- 4 tbsp whipping cream
- 8 eggs
- 20 g butter (4 tsp)
- 200 g small tomatoes
- 100 g lamb's lettuce
- 20 g sprouts (or cress)
Instructions
- 1. Wash the basil thoroughly and shake it dry.
- 2. Chop the basil into small pieces.
- 3. Peel the garlic and chop it finely.
- 4. Place the basil, garlic, pine nuts, salt, pepper, and lemon juice into a mixing cup.
- 5. Pour in 5 tablespoons of olive oil.
- 6. Blend the mixture with a hand blender until a smooth pesto forms.
- 7. Clean and wash the spinach.
- 8. Puree the spinach together with the cream until very smooth.
- 9. Whisk the eggs in a separate bowl.
- 10. Season the eggs with salt and pepper.
- 11. Stir the seasoned egg mixture into the spinach cream.
- 12. Melt 1 teaspoon of butter in a non-stick frying pan.
- 13. Pour one quarter of the egg mixture into the hot pan.
- 14. Cook the omelette over medium heat for 3 to 4 minutes until it sets.
- 15. Carefully flip the omelette.
- 16. Cook the other side for another 3 to 4 minutes.
- 17. Remove the finished omelette from the pan.
- 18. Preheat the oven to 80 degrees Celsius (60 degrees with fan or gas mark 1).
- 19. Keep the omelette warm in the preheated oven.
- 20. Repeat steps 12 to 19 with the remaining egg mixture to bake three more omelettes.
- 21. Wash the tomatoes thoroughly.
- 22. Halve the tomatoes and cut them into wedges.
- 23. Clean the lamb's lettuce and wash it.
- 24. Shake the lamb's lettuce dry.
- 25. Wash the sprouts thoroughly.
- 26. Let the sprouts drain well.
- 27. Top the warm omelettes with the lamb's lettuce and tomato wedges.
- 28. Drizzle the prepared pesto over the omelettes.
- 29. Sprinkle the sprouts over the dish.
Nutrition per serving
- kcal: 429
- Protein: 17 g · Fett/Fat: 38 g · Carbs: 5 g