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Greek Spinach Omelet

Greek Spinach Omelet


  • 3 eggs
  • 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

  1. Beat eggs with milk, salt.
  2. Rinse the spinach leaves.
  3. Wash the mushrooms and cut into slices.
  4. Pour egg mass into a hot frying pan with a metal handle and put spinach and mushrooms on top. Put in the oven, preheated to 180 degrees, for 10–12 minutes.
  5. When the omelette is raised, take it out of the oven and put the pan for a few seconds on the fire, so that the bottom of the omelet moves away from the pan.
  6. Put an omelet on a plate, sprinkle with sea salt and pepper, pour over olive oil.Decorate with a sprig of thyme. Serve with grilled bread.

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