Cheese Green Omelet Recipe

Add color and flavor to your Sunday breakfast with an omelet with lots of greens and cheese. It is both very filling and very healthy and practical. Bon Appetit!

Ingredients:

For 2 people

🕐 Preparation: 10 min. 🕐 Cooking: 5 min.


Egg (At Room Temperature)	5	Qty
Flour	2	Tbsp
Fine Salt	1	Tsp (large)
Granulated Sugar	1	Tsp
Grain Black Pepper (Finely Drawn)	1	Tsp
Curd (Or Broken White Cheese)	1	Qty
Water	1	Half Cup
Liquid Oil	1	Tsp (large)
Baking Powder (Package)	1	Qty
Spinach (Beyby)	200	Grams
Parsley (Extracted Leaf)	1	Bunch
Fresh Mint	15	Leaves
Dill	1/2	Bunch
Chives (Or Spring Onions)	1	Bunch


Cherry Tomatoes (Split In Two)	4	Qty
Butter (At Room Temperature)	1	Tbsp
Parsley	15	Leaves
Kashar (Cheddar) (Planed)	1	Cup

Instructions:

Crack the room temperature eggs into a mixing bowl and beat them well with a blender or wire whisk.
Wash the spinach and greens and soak them in vinegar water for 15-20 minutes. Wash again, drain and dry with paper towels. Chop the leaves as finely as possible.
Grease a wide-bottomed pan without oil with oil, remove excess oil with a paper napkin, and heat the pan on medium heat.
Mash the curd cheese with 1/2 cup of water and mash it. If you are going to use white cheese, crumble it and mash it with water again and mash it.
Combine the greens, egg and crushed cheese, add the flour and baking powder, salt, sugar and pepper and mix.
Put a ladle of the mortar in the heated pan and spread it and cook the omelets one by one, one by one, be careful not to dry out too much. While the omelets are hot and in the pan, fold them and put grated fresh cheddar cheese between them.
If you wish, you can lubricate the omelets that you will serve hot or warm with butter. You can cut the cocktail tomatoes in 2 and decorate them with parsley leaves and tomatoes. Bon Appetit!

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