Green eggs & Raclette du Valais AOP

Green eggs & Raclette du Valais AOP

15 minutes preparation time and 20-25 minutes cooking time
2 people


  • 500 g spinach
  • 3 eggs
  • 4 slices of Raclette du Valais AOP
  • 1 clove of garlic
  • 1 yellow onion
  • 30 ml milk
  • Salt
  • Pepper
  • 1 knob of butter
  • 1 lettuce in season
  • 1 handful of pine nuts
  • 1 bunch of parsley


  1. Preheat the oven to 180 °C . Butter an ovenproof dish or pan.
  2. Wash the spinach, peel and chop the onion and garlic.
  3. Whisk together the eggs and milk in a large bowl.
  4. Season with salt and pepper. Slice the Raclette du Valais AOP.
  5. In a large non-stick frying pan fry the onion over a medium heat until translucent. Season with salt and pepper. Add the garlic and spinach and cook for 2 to 3 minutes, stirring all the time. Add this to the egg mixture. Mix together and pour into the baking dish or back into the pan if it is going into the oven.
  6. Cover with the slices of cheese.
  7. Bake for 20-25 minutes or until golden and slightly puffed.
  8. Meanwhile, wash and chop the flat-leaf parsley and wash the lettuce.
  9. Prepare the dressing of your choice.
  10. Sprinkle the chopped parsley on top of the egg dish then divide into portions.
  11. Serve one slice on each plate with a side serving of salad.

Enter the brunch zone, let the cheese melt, invite your friends and share a dose of happiness with this dish!


Lotte Walda – Let It Flow

Listen on Spotify

Enjoy your mornings,

Meggan Verschoore

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