Spinach in Omelet Flowers

For the omelet dough, sift the flour into a large enough bowl, add the salt. Beat the eggs, milk and water together, pour into the flour slowly, stirring until smooth. Rest the dough for half an hour with the lid closed.

For the filling, select the spinach, rinse and remove coarse stems. Cut the mushrooms fresh, clean them with a brush and cut them into leaves. Chop the onion finely.

Heat one third of the clarified butter in a non-stick pan. Brown the meat, add the onion and mushrooms and sauté for five minutes. Set aside.

In a wide chrome steel pan, melt another third of the clarified butter, add the spinach and toss to combine. Add the meat mixture. Season with salt, pepper and juice of one lemon, add sauce cream and let it bubble up again.

Keep warm.

Wash out the pan. Heat the remaining clarified butter and bake omelets (2 to 3 per person). Cut them out in the shape of a flower or cut them out.

Arrange half of the omelet flowers on preheated plates, spread the filling evenly on top and cover each with a second omelet. Cut the chives over the top with scissors.

Leftover use: use omelet cuttings for pita soup, Asian long grain rice or noodle skillets, or chopped and roasted over vegetables.

Our tip: Fresh chives are much more aromatic than dried ones!

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