Omelette with Basturma and Spinach
Breakfasts | Caucasian cuisine
⏳ Time
7 minutes
🥕 Ingredients
8
🍽️ Servings
2
Description
Before preparing this omelette, make sure that the basturma you are going to use is not too salty. If you are using basturma cured in a casing of spicy red pepper, you can omit the chili pepper from the recipe and use the pepper from the basturma as the spicy ingredient.
Ingredients
- Chicken Egg - 3 pieces
- Basturma - 0.7 oz
- Spinach - 1.8 oz
- Garlic - 1 clove
- Olive Oil - 0 fl oz
- Butter - 0.7 oz
- Meyer Lemon Juice - 1 tablespoon
- Mild Chili Spice - 1 piece
Step by Step guide
Step 1
Sauté the spinach in butter with finely chopped garlic, lemon juice, and sliced red pepper.
Step 2
Slice the basturma into thin strips, sauté in olive oil, pour in beaten eggs, mix with sautéed spinach, and cook for about a minute.
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