Spinach omelette with the seaweed Asparagopsis Taxiformis


1 tablespoon dried seaweed Asparagopsis or 100g of hydrated algae
2 eggs
1 tablespoon milk
1 hand made of spinach leaves
25g grated cheese
Chives to taste
1 tablespoon olive oil


Beat the eggs and add the milk. Add chopped Asparagopsis seaweed, spinach, grated cheese and chopped chives to beaten eggs. Heat the oil well in a frying pan and stir in the mixture. With the help of a fork, release the sides so that the raw egg from the top passes down. Cook for 2 minutes to 3 minutes or until the omelette begins to rise and turn golden. Serve it hot.

Note: Alternatively you can choose different varieties of algae such as Kombo and Sea Lettuce.