Buckwheat galette with egg, spinach and Emmental

Ingredients

For 1 serving

• Buckwheat flour50 g
• Egg whites50 g
• Eggs2
• Spinach100 g
• Emmental30 g
• Butter5 g
• Saltto taste
• Black pepperto taste

Contains: lactose, eggs

Method

1. In a bowl whisk the buckwheat flour with the egg whites, a pinch of salt and cold water added a little at a time, until you have a batter as runny as single cream; leave it to rest for 10 minutes.
2. Meanwhile wash the spinach, wilt it in a pan over medium heat for 2 minutes, until reduced, and squeeze it; grate the Emmental.
3. Melt a knob of butter in a wide non-stick pan over medium heat, pour in the batter and swirl the pan to make a thin galette; cook for 2 minutes, until the edges lift, then flip it.
4. Spread the Emmental and spinach in the centre, leaving the edge free, and crack the eggs on top.
5. Fold the edges inwards to make a square, cover and cook over medium-low heat for 4 minutes, until the whites are set and the yolks still soft; finish with a grind of black pepper.