3 tbsp BIO PLANÈTE Cooking & Frying Oil with Ghee
1 handful of fresh spinach (alternatively frozen spinach thawed and well drained)
3 eggs (2 if they are very big)
1 tbsp water
1 tbsp chopped, smooth parsley
salt and pepper
1 slice of bread
1. Clean mushrooms and cut into small pieces. Wash the spinach. Sauté mushrooms and spinach one at a time in a pan with 1 tbsp BIO PLANÈTE Cooking & Frying Oil with Ghee, remove and put aside.
2. Beat the eggs in a bowl, add 1 tablespoon of water and beat until a creamy consistency is achieved. Add the parsley. Salt and pepper as desired. Pour the egg mixture with 2 tbsp BIO PLANÈTE Cooking & Frying Oil with Ghee into the pan and fry to an omelet.
3. Toast the bread. Put mushrooms and spinach on one-half of the omelette and fold. Arrange the omelet on the bread.