Fresh omelets with spinach, wild garlic and zucchini

Ingredients for 3 servings:

• 100 g leaf spinach, frozen
• 7 g wild garlic
• ½ zucchini
• 50 g celery
• 1 shallot(s)
• 50 g cheese
• chives
• chili oil
• 3 eggs
• 1 tbsp crème fraîche
• 1 shot of milk

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

juicy, vegetarian, lots of vegetables

First, finely chop the shallot and celery and sauté in a pan with a little olive oil. (Add bacon if you like). Don’t fry the vegetables, just cook them over medium heat for about 5 minutes until translucent. Meanwhile, cut the zucchini into small cubes and add them to the pan. If you want it spicy, add a little chili oil; otherwise, add a little more olive oil. Fry briefly over high heat, but don’t let the zucchini become mushy. Meanwhile, squeeze some of the water out of the thawed spinach and roughly chop it. Chop the wild garlic and whisk it with the spinach, eggs, milk, and crème fraîche. Season the mixture with salt and pepper. Tip: You can easily puree large quantities of wild garlic with a little olive oil and freeze it in ice cube trays. Then you can add wild garlic to your food as needed. Reduce the heat to medium. Distribute the vegetables evenly in the pan and pour the egg mixture over them, making sure everything is evenly distributed. Sprinkle everything with cheese. Cover the pan and, if there’s not enough steam in the pan, add a little water to the side of the pan. This will help the egg set well on top. Once the egg is completely set, sprinkle the omelet with freshly chopped chives and coarsely ground pepper, and optionally with chili sauce. This is probably the best omelet I’ve made so far. This is the basic version, and you can also add bacon/Landjäger (a kind of German sausage) if you want more flavor. Enjoy!