To start making the spinach omelette first wash and cut the spinach into small pieces.
Place the chopped spinach in a secure microwave bowl and cook them lightly in the microwave for just 1 minute. You don’t want to transform it into soft and soft spinach, but just remove rawness.
Then, break the eggs one by one in a bowl. Using a fork, Battili well until it is soft.
Add the turmeric powder and the red chilli powder to the soft eggs and beat again.
Then, add the chopped spring vegetables and chopped microwave spinach and mix once again.
Finally, add the milk and salt, whip lightly until everything is combined.
Put a pan on the fire and distribute the olive oil on it. Once hot, pour the mixture of eggs beaten in the pan and gently shake the pan so that the mixture extends uniformly on the surface.
Using a spatula or spoon, spread the spinach and spring onion vegetables uniformly around the omelette.
Cover the pan with a lid and cook the omelette over medium heat for 7-10 minutes. Check to make sure that the omelette is not burned from time to time.
After about 10 minutes, turn the omelette to cook on the other side, which will take about another 5 minutes.
Once done and the omelette is firm, turn off the heat and allow the omelette to stay in the pan for an extra minute.
Then transfer it to a plate.
Serve the spinach omelette with toasted bread and recipe for smoothies from the Banana di Ceci for a healthy breakfast.
