Crispy spinach & cheese omelettes

Crispy spinach & cheese omelettes

45 min. Active
1 hr 15 min. Total
268 kcal per piece
vegetarian
Nutritional value / piece: Fat: 14 g, Carbohydrate: 23 g, Protein: 11 g

Master chef

Three-star recipes are for master chefs who stand with a little help at the stove and in front of the oven.

Utensils

  • Bowl
  • Cooking spoon
  • Fork
  • Frying pan
  • Measuring cup
  • Pan
  • Plate
  • Rösti grater
  • Spatula
  • Tablespoon
  • Teaspoon
  • Whisk
  • deep plate
  • Kitchen scales

Ingredients

8 pieces

Hint:


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
kochen@bettybossi.ch

Batter

180 g white flour
1 tsp salt
3 dl milk water (1/2 milk, 1/2 water)
3 fresh eggs

Spinach and cheese filling

1 tbsp butter
1 tbsp white flour
2 dl vegetable bouillon
100 g Lucerne cream cheese
180 g frozen leaf spinach, defrosted

To fry the omelettes

clarified butter for frying

Crispy spinach & cheese omelettes

1 fresh egg
60 g breadcrumbs
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How it's done

The kids can help at the marked areas .

Batter

180 g white flour
1 tsp salt
3 dl milk water (1/2 milk, 1/2 water)
3 fresh eggs

Mix the flour and salt in a bowl, create a well in the middle. Whisk together the milky water and eggs, gradually pour into the well while whisking, continue whisking until the batter is smooth. Cover and leave to stand at room temperature for approx. 30 mins.

Spinach and cheese filling

1 tbsp butter
1 tbsp white flour
2 dl vegetable bouillon
100 g Lucerne cream cheese
180 g frozen leaf spinach, defrosted

Heat the butter in a pan. Add the flour, cook briefly; the flour must not take on any colour. Pour in all of the stock at once, bring to the boil while stirring, reduce the heat and simmer for approx. 5 mins. Remove the pan from the heat, grate in the cheese, continue to stir until the cheese has melted. Thoroughly squeeze out the spinach, mix into the sauce.

To fry the omelettes

clarified butter for frying

Heat a little clarified butter in a non-stick frying pan. Pour 1/8 of the batter into the pan to make an omelette (approx. 14 cm in diameter). Reduce the heat. Once the underside is cooked and separates from the pan, turn the omelette and finish cooking. Remove from the oven, place on a plate, repeat the process with the remainder of the batter.

Crispy spinach & cheese omelettes

1 fresh egg
60 g breadcrumbs

Beat the egg in a deep dish. Empty the breadcrumbs onto a plate. Place approx. 2 tbsp of filling onto one half of each omelette. Brush the edges with a little egg, fold the other half of the omelette over the filling, press down firmly. Dip in the egg and then in the breadcrumbs. Heat the clarified butter in the same frying pan. Fry for approx. 2 mins. on each side until crispy, keep warm.

Good to know
Serve with: Salad
Tip: You can also use mushrooms or mince for the filling.
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