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Tania

Tania Ortiz

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Recipe

Omelette with Mushrooms, Spinach and Leek

25 mins
Low
11
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What better way to start the day than with a breakfast rich in protein, accompanied by vegetables.
Learn more about Tania Ortiz

Ingredients

1 portion
  • 1/2 bags spinach, washed
  • butter
  • olive oils
  • 1 leek
  • 1 fist mushroom, chopped
  • 2 eggs, separated
  • 1 tablespoon parmesan cheese, finely grated

Preparation

Put the spinach in a colander and pour over boiling water. Cool and drain.
Heat a little oil in a non-stick pan, add a little butter, leeks and mushrooms and cook until soft. Keep aside.
Beat the 2 egg yolks with a chucharada of water in a bowl. Season. Beat the two whites to form peaks and add on top of the yolks, keeping as much air as possible. Put more butter in the pan and pour the eggs. Cook for a minute or until the base is firm. Add the mushroom mixture, along with the spinach and cheese in the middle of the egg omelette. Turn the half that is raw, cook for a few minutes and serve.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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