Spinach & Mushroom Omelet
Serves 1
Ingredients
- 1/2 teaspoon grapeseed oil
- 1/2 teaspoon coconut aminos
- 1 tablespoon chopped shallot
- 1 tablespoon minced garlic
- I tablespoon green hatch chilis
- 1 1/2 cups chopped organic baby spinach
- 1/2 cup sliced fresh mushrooms
- 1 large egg 2 large egg whites
- Pinch of sea salt and black pepper
- ½ grapefruit
- 1 slice sprouted grain bread, toasted
Directions
- Heat a skillet over medium heat and when hot, pour in the grapeseed oil and cook the coconut aminos, onion, shallot, garlic, chilis, and mushrooms for about 5 minutes or until the shallots are lightly browned, and the mushrooms begin to soften.
- Add the spinach and stir well.
- In a small bowl, whisk the egg and egg whites, and a dash of salt and pepper.
- Pour the egg mixture over the veggies and cook 2-3 minutes until the eggs set.
- Serve with the grapefruit half and a slice of sprouted grain toast.
