Quick appetizer: omelette with spinach


Components:
400 g of spinach
8 eggs
60 g of flour
40g grated parmesan
200 ml milk (1 cup)
50 g of butter
1/2 onion
1 tablespoon sour cream
Pepper, salt


Add salt to the egg yolks and mix well with flour and parmesan. Add milk and solid egg whites. Mix everything well and bake 8 pancakes from the mass.

Boiled and washed spinach boil in salted water for 10 minutes. Drain well and strain.
Fry finely chopped onion in heated butter and add spinach. Pour sour cream into the spinach and pour everything together on the omelet.

Wrap the omelettes with the filling in a roll, place them on a plate, sprinkle with parmesan and serve warm.

Published by Sophia Dane

I like to cook and collect interesting recipes. I love traveling, meeting new places and people. I like a good book... I write about things that are interesting to me personally, and those are: interesting and new recipes, medicinal plants, beautiful places that i have visited or that i am just planning to see...

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