Omelette with Spinach Leaves and Tomatoes
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 10 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 400 g spinach leaves
- 4 tomato (s)
- 8 clove (s) garlic, to taste
- 6 egg (s)
- 3 tablespoon sour cream
- salt and pepper
- 200 g feta cheese, cut into pieces
- some oil for baking
- Chilli flakes, dried
Print Recipe
Pin Recipe Instructions
- Wash and clean the spinach leaves and sauté briefly until they collapse. Cut tomatoes into slices and sauté briefly. Cut the garlic into small pieces.
- Mix the eggs with the sour cream and season with salt and pepper.
- Heat a little oil per person in a non-stick pan (24 cm) and pour 1/4 of the mixture. Immediately cover one half of the spinach and tomatoes with 1/4 of the feta and sprinkle with the garlic pieces. Put a lid on the pan and fry the omelette until the surface is just creamy. Then fold up the omelette and continue frying for a short time.
- Then slide onto a plate, sprinkle with chilli flakes and serve.
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