Omelet Spinach Gratin

Mix well the ingredients for the dough and let rest at least half an hour.

In the meantime, steam the spinach briefly in the butter with the garlic, season, add the cream and set aside.

Bake the dough into small omelets of about 12 to 15 cm in diameter, until light blond, and place them on a plate.

Cook the béchamel sauce and fold in the grated cheese at the end.

Mix the ingredients to sprinkle over the top.

In a large baking dish, spread 3 to 4 tablespoons of white sauce evenly on the bottom. Top the omelettli with a heaping spoonful of spinach, fold in half and place in the baking dish.

Allow the omelettli to overlap slightly, but only a little, so they can gratinate properly. Over the filled omelettli, pour the remaining sauce mold and evenly spread the tomato mixture over it.

Place in the well heated oven. After 35 min the gratin should be crispy baked and the sauce should be bubbling.

Garnish with parsley and bring to the table with plenty of leafy salad.

Tip: Did you know that one bowl of spinach provides about 50 percent of your magnesium needs?

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