Salmas with spinach, egg and parmesan
INGREDIENTS
- 1 Pack of Salmas
- 2 eggs
- 100 gr. of fresh spinach
- Parmesan flakes
- Salt
- Pepper
- 1 TBSP of Olive oil
Instructions
- Boil the egg during 8 minutes, let cool, peel and set aside add the spinach on the Salma
- Cut the egg into quarters and place on top of the spinach
- Finish with the parmesan flakes, add salt and pepper to taste
- Drizzel with olive oil
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