- 4 Eggs, Slightly Beaten
- 1 Cup Fresh Spinach
- ½ Cup Fresh Mushrooms
- ¼ Cup Onion, Chopped
- ⅛ 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 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.
|Recipe Meal Type||
Core Plan, Gluten-Free, Maximized Living, Paleo Diet, Vegetarian