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Fresh spring omelettes that boast a vibrant green hue from the delicious young spinach leaves.
200 g of fresh young spinach leaves
250 g of fresh beansprouts
1 tbsp. of ketjap manis (soy sauce)
salt and pepper
Wash the spinach and bean sprouts and leave to drain in a colander. Place the bean sprouts into a bowl, stir in a little soy sauce and add some salt and pepper to taste. Next finely chop the spinach leaves. Beat the eggs in a bowl and stir in the chopped spinach. Finally, lightly fry the omelette batter and once ready fill each with the fresh beansprout mixture. Serve with a fresh spring salad.