Fresh leaf spinach in an omelette with chicken

Ingredients for 2 servings:

• 500 g fresh leaf spinach
• 500 g chicken breast, with skin and bones
• 1 clove(s) garlic
• Salt and pepper, from the mill
• nutmeg
• 6 tbsp rapeseed oil
• 2 tsp butter
• 4 eggs

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 40 minutes

SIS Dinner

Wash and tear the fresh spinach leaves thoroughly. Then spin it dry in a salad spinner. Wash, dry, and bone the chicken breast. Cut the chicken breast into portions and flatten them slightly with the back of a knife. Crack the eggs and whisk them with salt. Peel the garlic. Place the first pan on the stovetop and heat three tablespoons of rapeseed oil. Press the garlic into the pan (or add it finely chopped) and add the spinach. Since the spinach collapses relatively quickly in the pan, reduce the heat after about 1 minute. Season the spinach with salt and freshly ground pepper and add a little nutmeg. Place the second pan on the stovetop and heat three tablespoons of rapeseed oil. Add the chicken breast to the hot pan and sear on both sides, seasoning with salt and pepper. After about 2 minutes, reduce the heat. In a third pan, heat some of the butter and cook it into two omelets. Fill the omelets with the spinach, fold them together, and arrange them on plates. Place the roasted chicken breast on top of the omelet and serve hot. Tip: I only buy chicken breast with skin and bones. The bones can be used to make a great sauce or even broth!