Combine pleasure and well-being, the Swiss Emmental will wonderfully complement this balanced recipe for an omelet with spirulina, sweet potato, and spinach sprouts.
Wash the sweet potato, peel it, and cut it into cubes. Steam the sweet potato cubes for 10 minutes.
rinse and dry the spinach leaves. Coarsely chop them with a large knife or in a blender.
Break the eggs into a mixing bowl, whisk them, add the milk, sprinkle with spirulina, salt, and pepper. Add the spinach and sweet potato.
Heat a large skillet with a little olive oil.
Pour the mixture into the pan, add diced Swiss cheese and cook over medium heat for 5 to 8 minutes.
To finish, when the cooking is to your liking, place the omelette on a plate and enjoy with the remaining sautéed spinach, sprinkled with lightly roasted cashews.
0 servings
4
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