Salmon on mozzarella and spinach in puff pastry

We add the cooked and drained spinach, mixing well to combine the flavors. It is important that the spinach is well drained so that the dish does not become too watery. We continue to cook over medium heat, stirring occasionally, until the spinach is heated through and releases its characteristic aroma.

Meanwhile, we take care of the other ingredients. In a bowl, we crack a few eggs and beat them well, adding salt and pepper to taste. This combination will give a delicious flavor to our dish. If you want to add extra flavor, you can also incorporate feta cheese or cottage cheese, which will melt nicely and add irresistible creaminess.

Once the spinach is well mixed with the onion, we remove it from the heat and let it cool slightly before incorporating it into the egg mixture. It is important not to add hot spinach to the eggs, as it risks cooking them and resulting in an uneven omelet.

After the spinach and onion mixture has cooled, we gradually add it to the beaten eggs, gently mixing to avoid breaking the texture too much. The olive oil in the pan is heated, so we can carefully pour the resulting mixture into the pan. We let it cook on low heat, covering the pan with a lid to allow the steam to help cook the dish evenly.

After a few minutes, when the edges of the omelet start to pull away slightly from the pan, we can flip it using a spatula. This will give it a tempting golden color and ensure even cooking on both sides. If you prefer, you can also add a few slices of tomatoes or olives on top for extra texture and flavor.

Once the omelet is perfectly cooked, we remove it from the pan and serve it warm, alongside a fresh salad or a slice of toasted bread. This simple and healthy recipe brings a touch of greenery to your table and is perfect for breakfast, lunch, or dinner. Enjoy your meal!