Omelette with salad

Name: Omelette with salad
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 250 g cherry tomatoes; 100 g Baby Spinach; 1 Onion; 75 g Feta cheese; 2 Eggs (size M); 3 TABLESPOONS Milk; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 6 TABLESPOONS Olive oil; 150 g Insalata mista di foglie di bebè; 3 TABLESPOONS White wine vinegar; 1 pinch Sugar; 150 g Fresh cream; 2 TEASPOONS coarse mustard

AUTHOR
Benton Mccarty

DIFFICULTY
very easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

250 g cherry tomatoes
100 g Baby Spinach
1 Onion
75 g Feta cheese
2 Eggs (size M)
3 TABLESPOONS Milk
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
6 TABLESPOONS Olive oil
150 g Insalata mista di foglie di bebè
3 TABLESPOONS White wine vinegar
1 pinch Sugar
150 g Fresh cream
2 TEASPOONS coarse mustard

Directions

1
Wash and halve the tomatoes. Spinach wash, sort and drain. Peel and chop the onion. Grate the feta roughly. Whisk eggs and milk, season with salt, pepper and nutmeg.
2
Heat 2 tablespoons of oil in an ovenproof pan (24 cm Ø). Brown the onions in it. Add the tomatoes and spinach, fry briefly until the spinach collapses. Pour egg milk on top. Sprinkle with feta.
3
Cook in the preheated oven (electric cooker: 175 °C/ circulating air: 150 °C/ gas: see manufacturer) for about 10 minutes until the egg has set.
4
In the meantime, wash and sort the salad and drain well. Whisk vinegar with salt, pepper and sugar. Fold in 4 tablespoons of oil in a thin stream. Mix salad with vinaigrette, season to taste. Mix crème fraîche with mustard, season to taste with salt and pepper.
5
Carefully remove the omelette from the edge of the pan and slide it out of the pan onto a plate. Quarter the omelette, arrange quarters on plates with salad and mustard cream. Dust mustard cream with a little nutmeg if necessary.