Filter
Reset
Sort ByRelevance
Erin Lombard
Spinach omelette
Omelet filled with fresh spinach and bacon.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Cut the bacon into slices. Fry the slices in a frying pan without oil or butter until crispy. Remove the bacon from the pan and crumble it.
-
Wash the spinach and let it drain. Chop the spinach coarsely. Beat the eggs with salt and pepper. Add the spinach and press the garlic above it.
-
Remove the leaves from the oregano sprigs. Mix the bacon crumbs with the oregano leaves and crème fraîche through the eggs.
-
Heat the oil in a large frying pan with non-stick coating and pour in the egg mixture. Bake until the top of the omelette is dry.
-
Let the omelette glide on the lid and let it slide back into the pan with the bottom upwards.
Blogs that might be interesting
-
45 minMain dishtahoe, paprika, salt, chili powder, Red peppers, Red onions, bunch onions, fresh coriander, shii-takes, mushroom melange, lemon, fish sauce, Oriental stir-fry oil,warm salad of tofu and mushrooms
-
20 minMain dishmultigrain boulogne breadcrumbs, chorizo (sausage), onion, leeks, fresh parsley, traditional olive oil, richly filled pea soup in tin, paprika,spanish pea soup
-
25 minMain dishceleriac, olive oil, shallot, mixed mushroom, almond, hazelnut, cashew nut, Spinach, soft goat cheese, lemon,vegetable tart with goat's cheese and mushroom-nut tapenade
-
70 minMain dishbacon, traditional olive oil, garlic, fresh flat parsley, cayenne pepper, unsalted butter, chicken breast, wheat flour, medium sized egg, fresh bread crumbs, sunflower oil, floury potatoes, Broccoli, fresh leaf spinach, lemon juice, lemon,jamie oliver's chicken kiev
Nutrition
340Calories
Sodium21% DV500mg
Fat46% DV30g
Protein28% DV14g
Carbs1% DV3g
Fiber4% DV1g
Loved it