Green Omelette
Recipe type: Breakfast, Lunch
Prep time: 
Cook time: 
Total time: 
Serves: 2
Green Omelette with mushrooms, spinach, and zucchini. Yummy any day.
  • 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
  1. 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.
  2. Sauté the mushrooms and the zucchini in 4 tablespoons coconut oil for 7 minutes in a 9-inch frying pan.
  3. Add the egg mixture over the zucchini and mushrooms.
  4. With a spatula, pull the edges of the omelette in toward center, tilting the frying pan so the uncooked eggs flow underneath.
  5. Let it set for 3-4 minutes at low heat.
  6. Fold the omelette in half with a spatula. Transfer to a plate.
  7. Top with avocado slices and cherry tomatoes.
  8. Serve warm.
Recipe by Orgali at