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 Recipes > Side dishes > Search results
Side dishes

Omelette with camembert and fines herbes

Ingredients:
75 g baby spinach
1 tbsp lemon juice
1 tbsp olive oil
3 eggs, beaten
half tbsp finely chopped chives
half tbsp finely chopped parsley
half tbsp finely chopped tarragon leaves
55 g Camembert (e.g. Le Rustique Camembert), cut into slices
salt and pepper
butter for frying

Directions:
1. Place the baby spinach in a saucepan with the lemon juice and olive oil and season well with salt and pepper. Cook for 1-2 minutes until the spinach has just wilted. Drain and set aside.
2. Beat the eggs with the herbs and season with salt and pepper.
3. Put a knob of butter in a small omelette or frying pan and pour in the eggs. Cook the omelette until the base looks as if it is just setting. Lay the slices of Camembert over one half and top with the spinach. Flip the uncovered side over the filling, continue to cook for 30 more seconds then slip onto a serving plate. Eat immediately with grilled tomatoes and crusty bread. 
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