Omelet with spinach and fontina
Instructions
Boil the spinach, drain, strizzateli well, season with half of the butter.
Sprinkle the pretzels, remove from heat and sprinkle with the grated Parmesan.
Beat the eggs with a fork, add salt and pepper.
In a pan heat the remaining butter, pour in the eggs and let it curdle while being prepared.
When you place the spinach and sliced fontina, reflect it and allow it to still cook over heat for a minute or two and serve.
Ingredients and dosing for 4 persons
- 400 g of spinach
- 4 eggs
- 50 g of fontina cheese
- 40 g of butter
- 1 tablespoon of grated parmesan cheese
- Salt
- Pepper