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Erin Lombard
Spinach omelette
Omelet filled with fresh spinach and bacon.
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Ingredients
Directions
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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.
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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.
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Remove the leaves from the oregano sprigs. Mix the bacon crumbs with the oregano leaves and crème fraîche through the eggs.
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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.
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Let the omelette glide on the lid and let it slide back into the pan with the bottom upwards.
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Nutrition
340Calories
Sodium21% DV500mg
Fat46% DV30g
Protein28% DV14g
Carbs1% DV3g
Fiber4% DV1g
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