Omelet with Spinach

Rinse fennel, trim, cut in half and cut into narrow strips.

Heat 1/2 tablespoon oil in a pot and add fennel. Sprinkle with salt, cover and cook for about 2 minutes on low heat.

Add spinach to fennel, cover and cook for about 5 minutes at low heat.

In the meantime, add the eggs and salt to taste to a mixing bowl and beat with the hand mixer.

Heat the remaining oil in a nonstick pan approximately 10-inch diameter, pour in egg mixture, cover, and cook until thickened over low heat, about 7 minutes.

While the eggs cook, peel the carrot, cut on the mandoline into thin strips and add to spinach in the pot. Season with salt and pepper and continue to cook for about 3 minutes.

Place sprouts in a sieve, rinse with hot water and drain.