Name: Omelette with spinach and goat cheese
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Yield: 1
Ingredients: 2 pieces Egg; to taste Black pepper; 1⁄2 Tbsp Olive oil; to taste Salt; 50 g Goat cheese; 1 hand Baby Spinach

Lactose

Chicken egg

Anja Holtkamp

Airfryer

Breakfast

Paleo

Keto

Sirtfood

Omelette with spinach and goat cheese

 Roughly cut half of the spinach into strips (this is easier to eat). The other half is not baked, but serves as a filling. 

 Beat the eggs in a bowl and season with salt and pepper. Add the chopped spinach and stir. 

 Heat the airfryer with an oven dish (or baking tray if you have one) in it at 160 degrees in about 3 minutes. 

 Grease the baking dish well with a little oil. Pour in the egg mixture and fry the omelet in the airfryer for about 5 minutes or until the top has just congealed. It must be cooked or you will not get it out of shape. 

 Remove the omelet from the tin and place on a plate. 

 Divide the rest of the spinach in half and crumble the cheese over it. Grind some pepper to taste and fold the omelet in half. 

Omelette with spinach and goat cheese

Omelette with spinach and goat cheese

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