Greek omelet with spinach

2 servings

15 minutes

This is how they make an omelet at the Molon Lave restaurant.

Energy value per serving

• Calories: 369
• Proteins: 16.2g
• Fats: 28g
• Carbohydrates: 12.9g

Ingredients

• Chicken egg: 3 pc
• Milk: 100 ml
• Spinach: 60 g
• Champignons: 25 g
• Kalamata olives: 16 g
• Vegetable oil: 10 ml
• Olive oil: 20 ml
• Thyme: 1 g
• Pink pepper: 1 g
• Rye bread: 50 g
• Sea salt: 1 g
• Salt: 1 g

Cooking steps

1. Beat the eggs in milk and add salt.

   Required ingredients:

   • Chicken egg: 3 pieces
   • Milk: 100 ml
   • Salt: 1 g

2. Wash the spinach leaves.

   Required ingredients:

   • Spinach: 60 g

3. Wash the mushrooms and slice them.

   Required ingredients:

   • Champignons: 25 g

4. Pour the egg mixture into a hot skillet with a metal handle and place spinach and mushrooms on half of the skillet. Put it in an oven preheated to 180 degrees for 10-12 minutes.

   Required ingredients:

   • Chicken egg: 3 pieces
   • Milk: 100 ml
   • Spinach: 60 g
   • Champignons: 25 g

5. When the omelet rises, take it out of the oven and place the pan on the heat for a few seconds to loosen the bottom of the omelet from the pan.

6. Place the omelet on a plate, sprinkle with sea salt and pepper, drizzle with olive oil. Garnish with a sprig of thyme. Serve with grilled bread.

   Required ingredients:

   • Sea salt: 1 g
   • Pink pepper: 1 g
   • Olive oil: 20 ml
   • Thyme: 1 g
   • Rye bread: 50 g