Spinach omelet with feta

Ingredients for 2 servings:

• 250 g leaf spinach, frozen
• 1 shallot(s)
• 1 garlic clove(s)
• 2 tbsp oil
• 100 ml vegetable stock
• salt and pepper
• 150 g vine tomatoes
• 50 g feta cheese
• 5 eggs

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

fix and veggie

Thaw the spinach and squeeze dry. Finely dice the shallot and garlic and sauté in a pan with 1 tablespoon of oil until translucent. Add the spinach, sauté briefly, and season with salt and pepper. Thinly slice the feta and whisk the eggs with a little salt. Heat 1/2 tablespoon of oil in a non-stick pan with a diameter of 18 cm. Add half of the eggs and let them set slightly. Move them to the center of the pan several times with a spatula and turn them carefully. Fry until golden brown. Transfer to a plate and keep warm with a second plate. Process the remaining eggs in the same way and transfer them to a plate. Add the vine tomatoes to the pan and fry briefly on both sides over low heat. Distribute the spinach, vine tomatoes, and feta over the omelets.