Ingredients
- 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
Instructions
- Beat eggs with milk, salt.
- Rinse the spinach leaves.
- Wash the mushrooms and cut into slices.
- 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.
- 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.
- 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.
I will definitely be adding this to my meal rotation.