Little omelettes with spinach and Grana Padano served with salad and smoked salmon and toast
Easy
4 per.
45 min
Ingredients
- 6 eggs
- 80g Grana Padano
- 250g spinach (cooked)
- Mixed salad
- 100g fresh baby peas (shelled)
- Yellow tomatoes
- 100g smoked salmon
- 4 slices rustic bread
- Extra virgin olive oil
- Salt
- Pepper
Preparation
Start by preparing the omelettes. In a bowl, combine eggs, cooked spinach and grated Grana Padano. Mix well, then season with salt and pepper.
Distribute the mixture in greased single-portion oven dishes. Cook in a preheated oven at 180°C for 20/30 minutes until the omelettes puff up.
In the meantime, in a bowl combine the salad leaves, peas and yellow tomatoes and dress with extra virgin olive oil, salt and pepper.
Serve the omelettes with the salad garnished with Grana Padano shavings, accompanied by the salmon on toast.
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