Spinach omelette with smoked salmon
A perfect hearty dish with an extra portion of protein
Portions 4 people
- 8 eggs
- Napoli seasoning
- 4 tbsp. olive oil
- 200 smoked salmon
- 100 spinach (washed)
Prepare the omelette and top with smoked salmon
Beat two eggs in a jar and season with Napoli. Then pour into a hot pan with 1 tbsp oil. Add approx. 25 g spinach leaves to the omelette. As soon as the omelette sets, turn it over with a ladle and top with approx. 50 g smoked salmon, fry until done.
Serve the omelette
Place the omelette on a plate, fold over one half and keep warm. Repeat the process for the other three omelettes.