Ingredients (4 servings)
50 g spinach
100 g cherry tomatoes
8 eggs
100 ml milk
salt
pepper
grated nutmeg (optional)
1 tablespoon oil
100 g feta
Preparation
Wash and dry the spinach. Wash the tomatoes, remove the stems, and cut them in half. Whisk the eggs and milk in a bowl, season with salt, pepper, and nutmeg.
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Heat the oil in a pan. Add the spinach and heat briefly until it wilts. Add the tomatoes. Pour in the egg and milk mixture and cook over low heat for about 10 minutes until the omelet sets. Crumble the feta coarsely.
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About 2 minutes before the end of cooking, spread the feta over the omelet.
