Eggs
Ingredients
SERVES 6
6 eggs
9 oz (250 gr) cleaned and
washed fresh baby spinach
3 oz (90 gr) (6 thin slices)
goat cheese
1 small onion
1 garlic clove
1 tablespoon pine nuts
1 teaspoon granulated sugar
1 teaspoon salt
4-5 tablespoons olive oil
Preparation
GOAT CHEESE &
SPINACH OMELET
1 Chop the onion and garlic, sauté together with the pine nuts in one tablespoon olive.
Add the baby spinach and cook for 1-2 more minutes.
2 Add the goat cheese and prepare the inner filling of the omelet. Divide the omelet filling
into six equal portions.
into six equal portions.
3 Beat one egg with a pinch of salt and cook both sides of the omelet in a nonstick pan with
½ teaspoon olive oil.
½ teaspoon olive oil.
4 Add one portion of the omelet filling to the top of the omelet and fold.
5 Cook the other five portions the same way and serve hot.
Ingredients
SERVES 6
6 eggs
9 oz (250 gr) cleaned and
washed fresh baby spinach
3 oz (90 gr) (6 thin slices) goat
cheese
1 small onion
1 garlic clove
1 tablespoon pine nuts
1 teaspoon granulated sugar
1 teaspoon salt
4-5 tablespoons olive oil
6 eggs
9 oz (250 gr) cleaned and
washed fresh baby spinach
3 oz (90 gr) (6 thin slices) goat
cheese
1 small onion
1 garlic clove
1 tablespoon pine nuts
1 teaspoon granulated sugar
1 teaspoon salt
4-5 tablespoons olive oil
Preparation
1 Chop the onion and garlic, sauté together with the pine nuts in one tablespoon olive. Add the
baby spinach and cook for 1-2 more minutes.
2 Add the goat cheese and prepare the inner filling of the omelet. Divide the omelet filling
into six equal portions.
3 Beat one egg with a pinch of salt and cook both sides of the omelet in a nonstick pan with
½ teaspoon olive oil.
4 Add one portion of the omelet filling to the top of the omelet and fold.
5 Cook the other five portions the same way and serve hot.
