Mushroom and sage omelet
Ingredients (serves 1):
2 Tablespoons of extra-virgin essential olive oil
¼ white-colored onion, minced
1 cup sliced mushrooms
1 Tablespoons of fresh sage, minced
1 c fresh baby green spinach
2 omega-3 or pastured eggs, whisked until smooth
½ teaspoon ocean salt
1 teaspoon pepper
Heat half the essential olive oil in a tiny saute pan* over medium high temperature. Add onion, mushroom, sage, and half the salt, and prepare, stirring from time to time until mushrooms are brown and onions are tender.
Add green spinach and prepare until wilted. Remove vegetable mixture from heat and hang aside.
Wipe pan clean, as well as heat the rest of the essential olive oil over medium heat.
Add eggs, together with remaining pepper and salt, and prepare until set.
Carefully turn onto a plate, and put vegetable filling on 1 / 2 of the omelet
Fold right into a half moon shape, serve, and revel in. Try serving it with fresh herbs and avocado for additional creaminess
*if utilizing a non-stick pan, make certain it’s a teflon-free nonstick pan like a ceramic pan or perhaps a PTFE and Teflon-free nonstick for example Swiss Gemstone