NON-VEGETARIAN EGG LOVERS OMELETTE
Updated: Oct 15, 2020
INGREDIENTS
· 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
METHOD
· 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!
