This spinach omelette recipe is great for breakfast, lunch, or dinner and very simple to make. Enjoy with your favorite omelette toppings today!
- 3-4 eggs slightly beaten
- 1 cup fresh spinach
- ½ cup fresh mushrooms
- ¼ cup fresh red pepper
- ¼ cup onion chopped
- ⅛ tsp sea salt
- 1 tbsp coconut oil
In a skillet, sauté the mushrooms, onions, red pepper and spinach leaves until tender, then remove from the skillet.
In a small bowl, stir together the remaining omelet 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 sautéed mushrooms, onion, and spinach on half of omelette.
Gently fold over the other half and slide onto a plate.