Omelette with Basturma and Spinach
Breakfasts • Caucasian
Description
Before preparing this omelette, make sure that the basturma you are going to use is not too salty. If you are using basturma cured in a casing of spicy red pepper, you can omit the chili pepper from the recipe and use the pepper from the basturma as the spicy ingredient.
Ingredients
- Chicken Egg 3 pieces
- Basturma 0 oz
- Spinach 0 oz
- Garlic 1 clove
- Olive Oil 0 fl oz
- Butter 0 oz
- Meyer Lemon Juice 1 tablespoon
- Mild Chili Spice 1 piece
Step-by-Step Guide
Step 1
Sauté the spinach in butter with finely chopped garlic, lemon juice, and sliced red pepper.
Step 2
Slice the basturma into thin strips, sauté in olive oil, pour in beaten eggs, mix with sautéed spinach, and cook for about a minute.
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