- 2 chicken eggs (110 g)
- 1 handful of fresh spinach (30 g)
- 1/2 onion (40 g)
- 5 cherry tomatoes (70 g)
- 1 tablespoon of Greek yogurt (25 g)
- 1 teaspoon of olive oil (5 g)
- 2 slices of rye bread (80 g)
- a pinch of salt and pepper
Wash the spinach and cherry tomatoes. Cut the cherry tomatoes in half, peel the onion, and dice it finely. Heat the olive oil in a skillet, add the onion, and sauté until lightly translucent. Add the spinach and stir until it wilts slightly. Then add the cherry tomatoes and sauté briefly. Crack the eggs into a bowl, season with salt and pepper, and lightly beat with a fork. Pour the eggs into the pan with the vegetables and cook over low heat until the omelet sets. Transfer the omelet to a plate and top with a dollop of Greek yogurt. Serve with slices of rye bread.
Enjoy your meal!
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