Egg omelette with spinach and parmesan

Egg omelette with spinach and parmesan

Here is an ideal breakfast - 1 serving (for about 70 kg man)

Raw materials:

2 chicken eggs

a little of the milk

a handful of spinach

15 g of Parmesan cheese

butter for frying

1 slice of rye bread

Procedure:

Whisk the eggs with milk, add a little salt, add parmesan and put on the pan. Aerate the eggs, then add the spinach and roll from the pan. Eat with bread, preferably whole-grain or rye one.

Nutritional values:

Energy - 1935 kJ

Sugars - 37 g

Fats - 23 g

Proteins - 26 g

Fibre - 5 g