05 Sep Mushroom And Spinach Omelette
Eggs are such a great way to start your day, they are natures multivitamin and just loaded with incredible nutrients your body loves. That is of course eggs from happy hens. It makes a huge difference in the nutrients your body is receiving. It not only affects the vitamins and minerals but the ratio of omega 3 to omega 6 fatty acids gets affected also. In factory raised hens they have high levels of omega 6, too much omega 6 can cause inflammation. We need the balance of the two. So when choosing eggs do go too that extra effort to source good quality ones. Yes they are more expensive from the supermarket, but if you start looking you will find great sources elsewhere. I drive past a little home side street stall everyday that sells farm raised eggs at the gate, our organic store sells amazing eggs and I also get incredible eggs from mount whole foods. Don’t get locked into thinking the supermarket is your only place to buy food. Start looking elsewhere, you may not find some right away, but if you start looking in a few months you might just bump into someone who knows someone and they have eggs just for you.
This omelette is so good, too often when you have omelettes people throw in other ingredients into it, you don’t need them. Just eggs and a great pan makes the perfect omelette every time. Check out my post I did here on healthy cookware and why I use a cast iron skillet.
- 3 eggs
- 1 tablespoon coconut oil
- Salt and pepper
- Heat oil in a pan.
- Place in mushrooms to cook then remove.
- Crack eggs into a bowl, using a fork or whisk mix them up until well combined.
- Pour into hot pan add more oil if needed, spread to edges then cover with a pot lid. The covering creates an instant oven and allows the omelette to cook ontop. Takes about 1-2 minutes. No need to flip.
- Line with spinach, place on mushrooms and serve.