Savory omelette with spinach

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This recipe from Nutritious & Fast is ehh, nutritious, and fast too. And very tasty!

For 2 people:

  • 4 eggs
  • 150 grams fresh spinach
  • 1 leek
  • 6 (candy) tomatoes
  • big dot of alfalfa
  • 2 knobs of butter
  • little salt & pepper
  • 1 teaspoon paprika powder

Wash the spinach and roughly chop it. Cut the leek into rings and wash well. Cut the tomatoes into slices.

Break the eggs and pour into a bowl. Add the tomatoes, paprika, pepper and sweet to the eggs and mix together.

Fry the leek in a frying pan with a little butter for 3 minutes and add to the eggs. Let the spinach shrink in the pan for 1 minute and add to the egg mixture as well, mixing well.

Place a new knob of butter in the frying pan and carefully pour the egg mixture into the pan over low heat (if you are using a small frying pan, do this in 2 portions).

Let the egg fry for 6 minutes, checking in between with a spatula whether the underside of your egg is not getting too brown.

Grab a large cutting board, put on 2 oven gloves, place the cutting board on the pan and turn the pan all at once so that your egg is on the cutting board.

Now slide your egg, brown side up, back into the pan and cook for another minute or so so that the bottom is also lightly browned. Repeat this trick to get your egg out of the pan nicely, cut your egg in half and fold each wedge in half on a plate.

Serve with a dollop of alfalfa, adding some pepper to taste if desired.

Source: Culy by
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