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Salmas with spinach, egg and parmesan


  • 1 Pack of Salmas
  • 2 eggs
  • 100 gr. of fresh spinach
  • Parmesan flakes
  • Salt
  • Pepper
  • 1 TBSP of Olive oil


  • 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