Green Omelette
Author: Alina Muresan
Recipe type: Breakfast, Lunch
Prep time:
Cook time:
Total time:
Serves: 2
- 4 eggs
- ½ cup spinach, fresh or frozen
- ¼ teaspoon sea salt
- 4 big white mushrooms, chopped small
- ½ cup cubed zucchini
- 4 tablespoons coconut oil
- avocado slices – topping
- cherry tomatoes - topping
- Blend the eggs, spinach, and sea salt in a food processor or a blender. A hand-held blender works too. Pour the green eggs in a bowl.
- Sauté the mushrooms and the zucchini in 4 tablespoons coconut oil for 7 minutes in a 9-inch frying pan.
- Add the egg mixture over the zucchini and mushrooms.
- With a spatula, pull the edges of the omelette in toward center, tilting the frying pan so the uncooked eggs flow underneath.
- Let it set for 3-4 minutes at low heat.
- Fold the omelette in half with a spatula. Transfer to a plate.
- Top with avocado slices and cherry tomatoes.
- Serve warm.
Recipe by Orgali at https://orgali.ca/2015/03/green-omelette/
3.2.2925