Breakfast
Omelet with Spinach and Whole Wheat Bread
Ingredients
- 2 pc eggs
- 60 g spinach
- 5 g oil
- 40 g whole-grain bread
- iodized salt, pepper
Allergens
- Cereals containing gluten
- Eggs
Nutrition per serving
- Energy
- 301 kcal
- Protein
- 18 g
- Carbohydrates
- 20 g
- Fat
- 16 g
- Fibre
- 4 g
Preparation
Wash the spinach and pat it dry with a paper towel if it is very wet.
In a non-stick pan, add the oil and sauté the spinach for 1-2 minutes, just until it reduces slightly in volume.
Beat the two eggs with a pinch of iodized salt and pepper, then pour the mixture over the spinach in the pan.
Cook the omelet over medium heat until the eggs are well set but remain soft and pleasant in texture.
Serve the omelet alongside the whole wheat bread, plain or lightly toasted.
