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Omelet with spinach, champin ions and lawn

Omelet with spinach, champin ions and lawn

Cooking Time30 m
Ingredients10
DifficultyMedium
0
0
sherearter
Straight champin ions give this omelet a little more depth and make it something you like to cook again. It is easy to swing together and works just as well in the morning as for a quick lunch when you want something that saturates without hassle. Serve with spinach that only got a squatty olive oil and vinegar over it.

Ingredients

2 servings
  • Step: 1
    8 st fresh champinions
  • Step: 2
    1 st fresh grass bulb (a 20 g)
  • Step: 3
    6 st eggs
  • Step: 4
    4 msk water
  • Step: 5
    2 krm salt
  • Step: 6
    1 krm black pepper
  • Step: 7
    2 msk butter
  • Step: 8
    1 st babiespenate (a 65 g)
  • Step: 9
    1/2 msk red wine
  • Step: 10
    2 msk olive oil

Instructions

  • Step: 1
    Admire and record the champinions. Cut the lawn fine.
  • Step: 2
    Crack the eggs in a bunke. Add water, salt, and pepper and whisper together into a batter.
  • Step: 3
    Stop the champin ions in the butter, preferably in a non stick pan. Taste with salt and pepper. Add the grass bulb when the champin ions start to get nice color.
  • Step: 4
    Pour the omelet over the fungus, pipe with a wood fork so that loose batter can run down to the bottom of the pan until all the eggs stopped.
  • Step: 5
    Put the omelet on a large plate.
  • Step: 6
    Mix the spinach with vinegar and olive oil. Taste with salt and pepper.
  • Step: 7
    Top the omelet with the spine salad.

Näring

Calories473kcal
Carbohydrates3g
Fat41g
Protein23g
Serving Size2serving

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