Updated: Oct 15, 2020


· 3 organic eggs whisked

· 2 generous cups of fresh organic or soaked and washed spinach and tuscan kale (torn off the stem)

· Garlic infused extra virgin olive oil

· Fresh parsley

· Himalayan salt/sea salt & pepper to taste


· Saute spinach and kale for 5 mins until wilted down, sprinkle with salt and pepper and remove from pan

· Whisk the 3 eggs and pour over the pan of greens making sure the egg yolk evenly covers the pan

· Place pan back onto medium-low heat and allow omelette to cook until the sides are cooked through and the middle is cooked through enough to flip

· Flip one side of the omelette over to make a half-moon shape and press down with a spatula to ensure the middle gets cooked through

· Flip omelette onto the other side and press down firmly again for 1-2 mins

· Garnish with fresh parsley and enjoy!

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