The Spinach Omelette is great for breakfast, lunch, or dinner and is very simple to make. For an even fluffier omelette, add 1/3 cup water to the egg mixture before cooking. Mix thoroughly.
Spinach Omelette
Author: Kristen Barkley
Prep time:
Cook time:
Total time:
Serves: 1
The Spinach Omelette is great for breakfast, lunch, or dinner and is very simple to make. For an even fluffier omelette, add ⅓ cup water to the egg mixture before cooking. Mix thoroughly.
Ingredients
- 4 Eggs, Slightly Beaten
- 1 c Fresh Spinach
- ½ c Fresh Mushrooms
- ¼ c Onion, Chopped
- ⅛ t Sea Salt
- 1 T Coconut Oil
Instructions
- In a skillet, saute the mushrooms, onions, and spinach leaves until tender, remove from the skillet.
- In a small bowl, stir together the remaining omelette ingredients except coconut oil.
- In the same skillet, heat coconut oil. Pour egg mixture into skillet. Cook over medium heat lifting slightly with spatula to allow uncooked portion to flow underneath until eggs are set (3-4 minutes).
- Place sauteed mushrooms, onion, and spinach on half of omelette. Gently fold over the other half and slide onto a plate.
*Adapted from the book Maximized Living Nutrition Plans by Dr. B.J. Hardick, Kimberly Roberto and Dr. Ben Lerner.
