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Spinach Omelette

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Egg omelettes seasoned with spinach, filled with mascarpone-mushroom mixture.

Ingredients:

For the dough: 420 ml of semi-skimmed milk 130 g smooth flour 60 g fresh spinach 2 pcs eggplant pinch of salt

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frying oil For mixture: 150-200 g mascarpone 350 g frozen mushrooms 20 g butter

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1 pk garlic cloves ground pepper salt

Procedure:

1. Melt the butter in a pan, add the peeled crushed garlic clove, fry briefly, add the mushrooms and stir fry until the mushrooms are soft, then add the mascarpone, let it melt (about 2 minutes), finally add salt and pepper and keep warm
2. For the omelettes, sift the plain flour with a pinch of salt into a bowl, add the whisked milk and eggs, mix well and stir in the cleaned spinach cut into very thin strips
3. Then fry the omelettes in a frying pan in heated oil until golden brown on both sides, place the finished omelettes on a plate, cover them halfway with the prepared mascarpone and mushroom mixture, flip them over and serve immediately.