Thin Green Spinach and Herb Omelettes | Flourless Crêpes (Gluten Free and Grain Free)
Thin Green Spinach and Herb Omelettes | Flourless Crêpes (Gluten Free and Grain Free) might be a good recipe to expand your morn meal recipe box. One portion of this dish contains around 7g of protein, 21g of fat, and a total of 224 calories. This gluten free, dairy free, paleolithic, and lacto ovo vegetarian recipe serves 2 and costs $1.42 per serving. It is brought to you by Gourmande in the Kitchen. Head to the store and pick up eggs, herbs, coconut milk, and a few other things to make it today. 147 people found this recipe to be yummy and satisfying. From preparation to the plate, this recipe takes around 15 minutes. This recipe is typical of Mediterranean cuisine. All things considered, we decided this recipe deserves a spoonacular score of 52%. This score is solid. Gluten-Free Vegan Walnut and Oat Brownies (Vegan, Gluten-Free, Grain-Free, Flourless, Dairy-Free, No Refined Sugar), Very Thin Gluten-Free Crepes, and Very Thin Gluten-Free Crepes are very similar to this recipe.
Servings: 2
Ingredients:
1 small handful of baby spinach, washed
Freshly ground black pepper
2 Tablespoons heavy cream or coconut milk
Butter or coconut oil for pan
2 large eggs
A few fresh herbs such as chives, flat leaf parsley, tarragon and chervil
Lightly dressed salad greens
Pinch fine sea salt
Equipment:
food processor
bowl
spatula
frying pan
Cooking instruction summary:
Soak the eggs in warm tap water for a few minutes to bring them to room temperature (this allows for the omelette to cook faster and more evenly.)In the bowl of a food processor pulse the fresh herbs and spinach until finely chopped.Add the eggs, cream, a pinch of salt and pepper and pulse until well combined.In a non-stick omelet or crêpe pan, melt a pat of butter or spoonful of coconut oil over medium-high heat, tilting the pan so that it coats the surface evenly.When the butter is just beginning to brown, add the egg mixture swirling quickly so that it forms an even layer over the bottom of the pan.Cook just until the egg is set (this should only take a minute or two). It’s done when the edges are dry and the top is just set.Run a spatula around the edges and lift slightly to loosen it from the pan.Repeat with remaining egg mixture.Plate and fill with salad green and crumbled cheese (if using), folding half of the omelette over the filling.
Step by step:
1. Soak the eggs in warm tap water for a few minutes to bring them to room temperature (this allows for the omelette to cook faster and more evenly.)In the bowl of a food processor pulse the fresh herbs and spinach until finely chopped.
2. Add the eggs, cream, a pinch of salt and pepper and pulse until well combined.In a non-stick omelet or crêpe pan, melt a pat of butter or spoonful of coconut oil over medium-high heat, tilting the pan so that it coats the surface evenly.When the butter is just beginning to brown, add the egg mixture swirling quickly so that it forms an even layer over the bottom of the pan.Cook just until the egg is set (this should only take a minute or two). It’s done when the edges are dry and the top is just set.Run a spatula around the edges and lift slightly to loosen it from the pan.Repeat with remaining egg mixture.Plate and fill with salad green and crumbled cheese (if using), folding half of the omelette over the filling.
Nutrition Information:
covered percent of daily need
