Truita d'espinacs amb feta i tomàquets de vinya

Squeeze out the defrosted spinach. Finely dice the shallot and garlic clove, sauté in a saucepan with 1 tablespoon of oil until translucent. Add the spinach, sauté briefly. Pour the stock, bring to the boil, season with salt and pepper. Keep warm over a mild heat. Whisk the eggs with a little salt.

Heat 1 / 2 tablespoons of oil in a coated pan (about 18 cm diameter). Put half of the eggs in the pan, let them set and fry lightly. Carefully turn the omelette and fry until golden. Place on a plate and keep warm with a second plate. Process the remaining eggs in the same way and place on a plate.

Put the vine tomatoes in the pan and fry them briefly on both sides over a mild heat, season with salt. Place the spinach, vine tomatoes and feta slices on the omelets. Serve sprinkled with chilli from the grinder.