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Separate the egg yolk from the egg white. Beat the egg white with Braun'S MultiQuick 7 double beater attachment until stiff.
In a large bowl, mix the egg yolks, milk, flour, baby spinach, and a bit of salt and pepper with the MultiQuick 7 shaft to form a smooth batter. Fold in the grated mountain cheese and then fold the stiffly beaten egg white in 2 portions into the batter.
Clean the leek and cut it in 0.5 cm thick rings, clean the mushrooms and quarter them. Finely chop the parsley.
In a large pan, heat oil over low heat. Add the schmarrn batter to the pan and bake it to a golden-yellow, but do not turn it over yet.
In a second pan, heat the oil over medium heat. Roast the leek rings and mushroom quarters in it on all sides. Deglaze with soy sauce, medium-hot mustard and single cream, simmer for 5 minutes and then mix with half of the chopped parsley.
Gently loosen the Schmarrn from the bottom of the pan with a spatula, divide it into 4 parts, then turn them over individually, and bake again for about 10 minutes. Then, divide the Schmarrn into bite-sized pieces.
Arrange the green Schmarrn on a plate, add the vegetables, sprinkle with the remaining parsley, and enjoy.
Separate the egg yolk from the egg white. Beat the egg white with Braun'S MultiQuick 7 double beater attachment until stiff.
In a large bowl, mix the egg yolks, milk, flour, baby spinach, and a bit of salt and pepper with the MultiQuick 7 shaft to form a smooth batter. Fold in the grated mountain cheese and then fold the stiffly beaten egg white in 2 portions into the batter.
Clean the leek and cut it in 0.5 cm thick rings, clean the mushrooms and quarter them. Finely chop the parsley.
In a large pan, heat oil over low heat. Add the schmarrn batter to the pan and bake it to a golden-yellow, but do not turn it over yet.
In a second pan, heat the oil over medium heat. Roast the leek rings and mushroom quarters in it on all sides. Deglaze with soy sauce, medium-hot mustard and single cream, simmer for 5 minutes and then mix with half of the chopped parsley.
Gently loosen the Schmarrn from the bottom of the pan with a spatula, divide it into 4 parts, then turn them over individually, and bake again for about 10 minutes. Then, divide the Schmarrn into bite-sized pieces.
Arrange the green Schmarrn on a plate, add the vegetables, sprinkle with the remaining parsley, and enjoy.
