Koko esfanaj
- spinach omelette

INGREDIENTS

SERVES

4

METHOD

500 g of spinach
1 onion
Cooking oil
Salt and pepper
2 eggs
2 dl of grated cheese

1 Rinse the spinach and place in a covered saucepan. Boil at a low temperature without water. Pour the boiled spinach into a sieve and drain the water.
2 Chop the onion and fry it in cooking oil. Add the spinach, salt and pepper and fry a little more. Pour the spinach mixture into small ovenproof tins.
3 Break the eggs and sprinkle the uncooked eggs over the spinach mixture, also adding grated cheese.
4 Place the tins in the oven at 150 degrees C (302 degrees F) for 20 minutes, or until the eggs have stiffened.

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