1/2 kilos spinach, cooked with salt and finely chopped
3 eggs , lightly beaten
1/2 onions, chopped
oil , for frying
4 cups chicken broth
2 tomatoes
1 piece onion
1 clove garlic, small
Preparation
30 mins
0 mins
Low
Blend the tomato, onion, and garlic with a little chicken broth. Strain the mixture over the remaining chicken broth and place over medium heat.
While beating the eggs, heat oil in a pan, add the onion, sauté, then add the spinach. Stir very well. Add the egg, move a little and let it cook like that without whisking. Flip it over.
Remove the spinach omelette and cut it into small cubes. Add it to the broth you cooked. Serve hot.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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