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Cheese omelette with spinach
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Ingredients
Directions
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Additional needs: food processor.
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Heat half of the butter in a skillet.
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Put in the mini-circles and fry them covered in eight minutes.
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Change regularly.
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Then remove the lid and fry the potatoes for 4 minutes until golden brown.
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Meanwhile grind half a bag of spinach in the food processor.
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Beat the eggs in a bowl.
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Stir in the finely ground spinach with the grated cheese and salt and freshly ground black pepper.
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Heat the rest of the butter in a frying pan and let the egg mixture flow over the bottom of the pan.
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Let it coagulate on medium high heat.
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Always slide the already solidified egg to the middle and allow the still liquid egg to flow to the edge.
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The omelette is good when the top is almost dry, but it still shines.
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Then double-fold the omelet and turn off the heat, keeping warm in the pan.
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Heat the olive oil in a wok while baking the omelette.
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Stir fry the onion and paprika for three minutes.
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Add the spinach hand in hand and let it shrink in time.
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Add some salt and pepper to taste.
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Cut the omelette into four points and serve with the potatoes and spinach.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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