24986

Ham, spinach and egg buckwheat galette

  • serves 4
  • A little effort

This ham, spinach and egg buckwheat galette is easy to make, low calorie and gluten-free, making it perfect for a midweek meal

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*This recipe is gluten-free according to industry standards

Ingredients

  • buckwheat flour 75g
  • eggs 5, 1 beaten
  • skimmed milk 60ml
  • spinach 200g
  • low-fat crème fraîche 2 tbsp
  • spray olive oil
  • thin-cut smoked ham (not breaded) 4 slices, roughly torn
  • green salad to serve (optional)

Method

  • Step 1

    Tip the flour into a bowl with a pinch of salt. Make a well and whisk in the beaten egg and milk. Add 125ml water and whisk until smooth. (It will be quite a thin batter.) Cover in clingfilm and rest for 30 minutes.

  • Step 2

    Wilt the spinach in the microwave, or pour over a kettleful of boiling water and drain well. Roughly chop the wilted spinach, mix with the crème fraîche and season.

  • Step 3

    Heat a spray of oil in a non-stick frying pan on a medium heat. Ladle in ¼ of the batter, and swirl the pan to make a thin crêpe covering the base of the pan. Crack the remaining eggs, one at a time, into a sieve to remove the excess white. When the sides of the pancake start to set, add an egg. Add a lid or baking sheet to the pan and leave for 2 minutes for the white to start to turn opaque. Add a spoonful of the spinach and a few pieces of ham. Leave to cook until the egg white is set but the yolk is still runny, and the galette is golden brown underneath.

  • Step 4

    Fold the sides of the pancake in to cover the white, but not the yolk, making a square galette. Slide onto a warmed plate and repeat with the remaining batter, spinach, ham and strained eggs.

Nutritional Information

  • Kcals 209
  • Fat 9.5g
  • Saturates 3.2g
  • Carbs 12.7g
  • Sugars 1.6g
  • Fibre 2.4g
  • Protein 17.2g
  • Salt 0.9g
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