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    Little omelettes with spinach and Grana Padano served with salad and smoked salmon and toast

    Group 393Easy
    Group 3824 per.
    T345 min


    • 6 eggs
    • 80g Grana Padano
    • 250g spinach (cooked)
    • Mixed salad
    • 100g fresh baby peas (shelled)
    • Yellow tomatoes
    • 100g smoked salmon
    • 4 slices rustic bread
    • Extra virgin olive oil
    • Salt
    • Pepper


    STEP 1

    Start by preparing the omelettes. In a bowl, combine eggs, cooked spinach and grated Grana Padano. Mix well, then season with salt and pepper.
    Distribute the mixture in greased single-portion oven dishes. Cook in a preheated oven at 180°C for 20/30 minutes until the omelettes puff up.

    STEP 2

    In the meantime, in a bowl combine the salad leaves, peas and yellow tomatoes and dress with extra virgin olive oil, salt and pepper.

    STEP 3

    Serve the omelettes with the salad garnished with Grana Padano shavings, accompanied by the salmon on toast.