Scrambled eggs with spinach and cheese

2 servings

10 minutes

Scrambled eggs with spinach and cheese is an elegant and simple dish from Yugoslav cuisine that harmoniously combines the softness of eggs, the freshness of spinach, and the rich flavor of Maasdam cheese. This dish could have emerged as a morning breakfast or a light dinner inspired by Balkan culinary traditions that value natural ingredients and rich aromas. The preparation of the omelet starts with whisking the eggs, which are then fried in olive oil, absorbing the subtle aroma of marjoram. Spinach adds freshness and lightness while melted cheese gives a creamy texture. The dish is perfect for a quick yet hearty breakfast and can also be part of a Mediterranean menu. Serve it hot to enjoy its delicate consistency and rich flavor!

Energy value per serving

• Calories: 340.7
• Proteins: 23.4g
• Fats: 24.9g
• Carbohydrates: 3.1g

Ingredients

• Chicken egg: 4 pc
• Maasdam cheese: 50 g
• Spinach: 1 bunch
• Olive oil: 1 tsp
• Dried marjoram: 0.5 tsp
• Sea salt: to taste
• Ground black pepper: to taste

Cooking steps

1. Whisk the eggs, add salt and pepper.

   Required ingredients:

   • Chicken egg: 4 pieces
   • Sea salt:  to taste
   • Ground black pepper:  to taste

2. Grate the cheese on a coarse grater.

   Required ingredients:

   • Maasdam cheese: 50 g

3. Heat olive oil in a pan and pour in the beaten eggs.

   Required ingredients:

   • Olive oil: 1 teaspoon
   • Chicken egg: 4 pieces

4. When the edges of the omelet are set, add spinach and sprinkle cheese on top.

   Required ingredients:

   • Spinach: 1 bunch
   • Maasdam cheese: 50 g

5. Then lift one edge of the omelet and cover the other half with it.

6. Cover with a lid and cook for another 2 minutes.