Simple food is my philosophy, and that is what this vegetarian lunch is.
Fried eggs with mushrooms and parsley:
1/2 yellow onion
100g spinach leaves
3 tablespoons cream
1 tablespoon oil
salt and pepper
Start by frying eggs. Then fry the mushrooms, onions and baby spinach in oil. Add the cream, salt, pepper and fresh parsley. Grate a bit of parmesan cheese before serving.