- 8 eggs
- 4 teaspoons of Maggi Poultry Bottom
- 2 tomatoes
- 300 g of spinach shoots
- 1 garlic clove
- The zest of 1 untreated lemon
- 2 teaspoons of olive oil
- Salt and pepper
Wash and cut the tomatoes into small cubes.
Peel and chop the garlic.
In a skillet containing 1 teaspoon of oil, sauté tomatoes and garlic for a few minutes.
Add 4 beaten eggs in omelette with half of the Poultry Bottom.
Cook for about 5 minutes over medium heat.
Turn the omelet over a dish.
In the same skillet, cook the spinach in the remaining hot oil.
Add 4 beaten eggs with remaining Poultry Bottom and lemon peel.
Cook for about 5 minutes.
Place the omelet on the previous one.
Roll them together then cut 2 cm thick slices.
Serve three slices per plate.