Spinach Omelet

Clean and rinse the spinach. Sauté the clove of garlic, pressed through, in 1 tbsp of oil. Add the spinach and fall together, season with salt and nutmeg and 1 pinch of sugar. Mix eggs and milk, season with salt, pepper and a pinch of nutmeg. Squeeze spinach, chop finely and mix with Gruyère into the egg mixture.

Then finish the omelet in a frying pan with a mixture of olive oil and butter. Sprinkle with the basil.

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Our tip: use the young, tender spinach from the farmer’s market!

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