Breakfast in 5 minutes. You just need to always have the ingredients at hand: a bunch of greens (I like to add fragrant, tarragon or dill to it), homemade eggs, cool butter, instead of cheese - richer in vitamins of group B and protein, extinguished nutritional yeast flakes, 1-2 fresh vegetables and any fats: olives, seeds or just a spoonful of thina. Duck berries for dessert. Mmmmmm
- 2 eggs
- 4 tbsp vegan yeast flakes
- a large bunch of spinach
- Butter
- sea salt (can be iodized, you can smoke)
- cauliflower (optional, green beans, 2-3 cherry tomatoes, fennel, sweet onions are also suitable)
- crunchy vegetables according to the season
- olives
In a pan with a thick bottom, melt the butter. Wash the spinach and chop coarsely, add to the oil and simmer over medium heat, stirring, for one and a half minutes. Add thinly sliced raw cauliflower. Beat eggs in a separate bowl with salt. Pour on spinach with cabbage. Scatter with a generous portion of nutritional yeast. Cook the omelet over medium heat, gently making cuts with a spatula in those places where the eggs are more raw. Can be covered with a lid.
Fold the finished omelet in half, like a book. Serve with olives and fresh vegetables.
In a pan with a thick bottom, melt the butter. Wash the spinach and chop coarsely, add to the oil and simmer over medium heat, stirring, for one and a half minutes. Add thinly sliced raw cauliflower. Beat eggs in a separate bowl with salt. Pour on spinach with cabbage. Scatter with a generous portion of nutritional yeast. Cook the omelet over medium heat, gently making cuts with a spatula in those places where the eggs are more raw. Can be covered with a lid.
Fold the finished omelet in half, like a book. Serve with olives and fresh vegetables.
