Omelet with basturma and spinach

2 servings

7 minutes

Omelet with basturma and spinach is a refined dish of Caucasian cuisine, infused with the warmth of traditions and the aromas of spices. Basturma, dried meat with a rich flavor, adds zest to the omelet, while spinach brings a light freshness. Garlic and red pepper add spiciness, and lemon juice provides a subtle tang. Cooked in butter and olive oil, the omelet turns out tender and rich. This dish is perfect for a hearty breakfast or light dinner, especially when paired with tandoor bread or fresh vegetables. The omelet with basturma and spinach not only delights the taste but also energizes while remaining simple to prepare and elegant in presentation.

Energy value per serving

• Calories: 299.2
• Proteins: 14.1g
• Fats: 25.2g
• Carbohydrates: 3g

Ingredients

• Chicken egg: 3 pc
• Basturma: 20 g
• Spinach: 50 g
• Garlic: 1 clove
• Olive oil: 10 ml
• Butter: 20 g
• Lemon juice: 1 tsp
• Chili pepper: 1 pc

Cooking steps

1. Sauté spinach in butter with minced garlic, lemon juice, and sliced red pepper.

   Required ingredients:

   • Spinach: 50 g
   • Garlic: 1 clove
   • Lemon juice: 1 teaspoon
   • Chili pepper: 1 piece
   • Butter: 20 g

2. Slice the basturma into thin strips, fry in olive oil, pour in beaten eggs, mix with sautéed spinach, and fry for about a minute.

   Required ingredients:

   • Basturma: 20 g
   • Chicken egg: 3 pieces
   • Olive oil: 10 ml