Giant omelette with spinach and carrot filling

Name: Giant omelette with spinach and carrot filling
Cook time: 40 min
Total time: 40 min
Yield: 2
Ingredients: 4 Eggs; 7-10 Tbsp Salt; 2 TEASPOONS Lemon juice; 1 knife tip Nutmeg; 7-10 Tbsp Oil; 250 g Carrots; 250 g leaf spinach; 1 Garlic clove; 1 TABLESPOON Butter or margarine; 20 g Flour; 200 g Whipped cream; 1/4 l clear broth (instant); 2 TABLESPOONS grated Emmental cheese; 7-10 Tbsp Pepper; 7-10 Tbsp Lemon rasp and balm

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 2

4 Eggs
7-10 Tbsp Salt
2 TEASPOONS Lemon juice
1 knife tip Nutmeg
7-10 Tbsp Oil
250 g Carrots
250 g leaf spinach
1 Garlic clove
1 TABLESPOON Butter or margarine
20 g Flour
200 g Whipped cream
1/4 l clear broth (instant)
2 TABLESPOONS grated Emmental cheese
7-10 Tbsp Pepper
7-10 Tbsp Lemon rasp and balm

Directions

1
Separate eggs. Beat the egg whites with a little salt until stiff. Mix the egg yolks, 1 teaspoon lemon juice and nutmeg and fold into the egg whites. Spread a large pan thinly with oil and heat up briefly.
2
Pour in the dough and bake covered at very low heat for about 20 minutes. In the meantime, peel, wash and finely dice the carrots for the filling. Blanch in boiling salted water for about 3 minutes.
3
Then drain. Wash and sort the spinach. Peel garlic and cut into fine slices. Heat the fat. Sauté garlic in it. Add flour and sauté. Add cream and stock while stirring constantly.
4
Bring to the boil. Add spinach, carrots and cheese. Cook for about 5 minutes at medium heat. Season with salt, pepper and remaining lemon juice. Fill omelettes with the spinach vegetables. Garnish with grated lemon and lemon balm.