Spinach & Onion Omelet
- 2 whole eggs
- 1 teaspoon organic coconut oil
- 1 cup spinach
- 2-3 tablespoons fresh minced onion
- 1 tablespoon water
- Sea salt and pepper to taste
Heat the coconut oil in a small pan over medium heat.
Add the onions and sauté for one minute
Crack the eggs in a bowl and whisk with water salt and pepper
Pour over onions and cook on low heat for a few minutes
Gently push cooked portions from the edges toward the center with inverted turner so that uncooked eggs can reach the hot pan surface. Continue cooking, tilting pan and gently moving cooked portions as needed. When top surface of eggs is thickened and no visible liquid egg remains, place the spinach on one side of the omelet. Fold in half with turner. With a quick flip of the wrist, turn pan and slide omelet onto plate.