Foodie Friday! Try this healthy breakfast recipe over the weekend. Spinach Omelette (servings: 1) 3-4 Eggs, slightly Beaten 1 Cup Fresh Spinach 1/2 Cup Fresh Mushrooms 1/4 Cup Onion, Chopped 1/8 Teaspoon Sea Salt 1 Tablespoon Coconut Oil In a skillet, saute the mushrooms, onions, and spinach leaves until tender, remove from the skillet. In a small bowl, stir together 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. mainstreetdoctors
Posted on: Fri, 17 Oct 2014 15:12:28 +0000
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