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Koko esfanaj
- spinach omelette
![ovnsbaktandebrystmedpereoglimepure.jpg](https://static.wixstatic.com/media/a6e68a_d263ade6fa7e4783af87f69de0252a6f~mv2.jpg/v1/fill/w_600,h_750,al_c,q_90,enc_auto/ovnsbaktandebrystmedpereoglimepure.jpg)
INGREDIENTS
SERVES
4
METHOD
500 g of spinach
1 onion
Cooking oil
Salt and pepper
2 eggs
2 dl of grated cheese
1 Rinse the spinach and place in a covered saucepan. Boil at a low temperature without water. Pour the boiled spinach into a sieve and drain the water.
2 Chop the onion and fry it in cooking oil. Add the spinach, salt and pepper and fry a little more. Pour the spinach mixture into small ovenproof tins.
3 Break the eggs and sprinkle the uncooked eggs over the spinach mixture, also adding grated cheese.
4 Place the tins in the oven at 150 degrees C (302 degrees F) for 20 minutes, or until the eggs have stiffened.
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