Egg Omelette With Spinach
- 4 eggs
- handful Baby spinach
- butter (or coconut oil)
- sea salt and black pepper
Whisk the eggs together in a small bowl. Season with salt and pepper to taste. Heat the butter
or coconut oil in a nonstick omelette pan over medium heat. Add the egg yolks to the pan and cook
for 2-3 minutes stirring constantly until the eggs begin to scramble.
Once the egg yolks have started to scramble stop stirring. Allow to cook for an additional 3-5 minutes until the eggs begin to set. Add the spinach on top of the omelette. Fold in half. Continue to cook until the spinach begins to wilt.
Transfer to a plate and serve it with an avocado or a ½ butter nut squash.