Vegetable omelette with mustard cream

Name: Vegetable omelette with mustard cream
Cook time: 35 min
Total time: 35 min
Yield: 24
Ingredients: 250 g cherry tomatoes; 100 g Baby Spinach; 1 Onion; 100 g Feta; 2 Eggs (Gr. M); 3 TABLESPOONS Milk; 7-10 Tbsp salt, pepper, sugar; 4 TABLESPOONS good olive oil; 150 g Fresh cream; 2 TEASPOONS coarse mustard; 150 g Baby salad mix; 3 TABLESPOONS White wine vinegar

AUTHOR
Kelli Murphy

DIFFICULTY
very easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 24

250 g cherry tomatoes
100 g Baby Spinach
1 Onion
100 g Feta
2 Eggs (Gr. M)
3 TABLESPOONS Milk
7-10 Tbsp salt, pepper, sugar
4 TABLESPOONS good olive oil
150 g Fresh cream
2 TEASPOONS coarse mustard
150 g Baby salad mix
3 TABLESPOONS White wine vinegar

Directions

1
Wash and halve the tomatoes. Clean, wash and drain the spinach. Peel and chop the onion. Grate the feta roughly. Whisk eggs and milk and season well with salt and pepper. Preheat the oven (electric cooker: 175 °C/circulating air: 150 °C/gas: s.
2
Heat 1 tablespoon of oil in an ovenproof pan (24 cm Ø). Sauté the onion in it. Add the tomatoes and spinach and steam briefly until the spinach has collapsed. Pour egg milk over it. Sprinkle with feta.
3
Cook in a hot oven for about 10 minutes until the egg has set.
4
Meanwhile, mix the crème fraîche and mustard. Season to taste with salt and pepper. Clean, wash and drain the salad well. Mix vinegar with salt, pepper and 1 pinch of sugar. Fold in 3 tablespoons of oil.
5
Mix salad and vinaigrette.
6
Carefully remove the omelette from the edge of the pan and slide it out of the pan onto a plate. Cut the omelette into pieces and serve with salad and some mustard cream. Add the rest of the cream.