Omletă cu spanac
Am încercat pentru un mic dejun de duminică, dar poate fi la fel de bun ca aparitiv.
Ouăle se bat pentru omletă, se adaugă parmezan, pipier şi o linfuriţă de făină. Omleta se întinde pe foaie de copt, cu lingura, în formă de dreptunghi în strat de 3-4 mm (nu trebuie să acopere toată tava, mai ales dacă vorbim despre o tavă clasică cuptor.)
Tava se dă la cuptor, la 1800 C cam 5-6 minute, apoi omleta se lasă să se răcească 2-3 minute, se desprinde uşor de pe foaie şi se umple cu următorul piure de spanac:
Într-un vas se căleşte o ceapă mărunt tocată cu o lingură de ulei de măsline. Se adaugă spanac bine scurs, oleacă făină şi se amestecă pe foc, până când piureul se leagă. Luat de pe foc, se îmbogăe cu piper şi parmezan. Se amestecă bine, până când totul devine omogen.
Spanacul se aşează în strat de 3-4 mm peste foaia de omletă, care apoi se rulează, se împachetează în foaie de copt şi se dă la rece. Ideal ar fi să fie făcută de cu seara şi tăiată de dimineaţă.
Ingrediente şi cantităţi:
Pentru omletă:
- 3 ouă;
- 50 g parmezan ras fin;
- piper măcinat,
- o linguriţă de făină.
Pentru piureul de spanac:
- 500 g spanac congelat sau 500 g spanac proaspăt, opărit şi tocat mărunt;
- 50 g parmezan ras fin;
- o ceapă mică;
- o lingură de ulei de măsline;
- o lingura de făină.
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