Mix the eggs in a deep plate.
In a preheated dry frying pan (you can add a little water or oil if necessary), cook an omelet with the addition of finely chopped parsley or dill, salt and pepper. Cook over low heat with the lid closed, periodically separating the omelet from the walls so as not to burn.
On a half-finished omelet, put tomato, cucumber strips and spinach in half rings. Wrap the omelet in a roll.
Boil couscous with boiling water so that the water covers the porridge. To salt. After 10 Minutes, season with oil and lemon juice.
Ingredients
Directions
Mix the eggs in a deep plate.
In a preheated dry frying pan (you can add a little water or oil if necessary), cook an omelet with the addition of finely chopped parsley or dill, salt and pepper. Cook over low heat with the lid closed, periodically separating the omelet from the walls so as not to burn.
On a half-finished omelet, put tomato, cucumber strips and spinach in half rings. Wrap the omelet in a roll.
Boil couscous with boiling water so that the water covers the porridge. To salt. After 10 Minutes, season with oil and lemon juice.