Cheese and Spinach Omelette
1 splash coconut/rice/oat/cow's milk
1 tsp coconut oil (Higher Nature Organic Coconut Oil, aroma-free)
30g cheese, grated
1 handful spinach leaves
Pepper to season
Cherry tomatoes to garnish
Crack the eggs into a bowl, add the dash of milk and whisk to blend. Season with pepper. Melt some coconut oil in an omelette pan and add the egg mixture, cook over a low heat until cooked through.Add the cheese and spinach leaves, fold over the omelette from both sides, cook for a further minute, then serve with cherry tomatoes.
A delicious and quick breakfast, Total preparation and cooking time - 10 minutes.
A real hit with adults and children alike - my children love this tasty filling breakfast and so do I!
Let me know if you have a go.
Juliet Schaffer, Nutritionist, Evolve Nutrition