Vegetable omelette with rye bread

Ingredients (serves 1)

• Egg (2 pcs)110 g
• Bell pepper60 g
• Spinach30 g
• Olive oil5 g
• Rye bread (1 slice)35 g

Also: Salt, pepper

Method

1. Get ready: wash the pepper, remove the seeds and cut it into thin strips. Wash and pat dry the spinach.
2. In a small bowl, whisk 2 eggs with a fork and add a pinch of pepper. Don't add salt yet.
3. Heat 1 tsp olive oil (5 g) in a frying pan over medium heat. Fry the pepper for 2–3 min until it softens a little.
4. Add the spinach and fry, stirring, for about 1 min over medium heat until it wilts.
5. Season the eggs lightly with salt and pour them over the vegetables. Cover with a lid and cook over medium heat for 3–4 min, until the eggs are fully set and there's no runny egg left on top.
6. Slide the omelette onto a plate and eat with 1 slice of rye bread (35 g).