Spinach and Avocado Omlette

Serving Size: 1

Ingredients:

• 3 large organic eggs

• 1 large handful fresh baby spinach

• ½ ripe avocado, sliced

• 1 tbsp grass-fed butter or avocado oil

• 1 tbsp fresh microgreens

• Pinch of sea salt and red pepper flakes

Instructions:

1. Whisk the 3 eggs in a bowl with a pinch of salt until fully combined and slightly frothy.

2. Heat the butter or oil in a non-stick skillet over medium-low heat.

3. Pour the eggs into the pan, swirling to cover the bottom. Let the edges set for about 30 seconds.

4. Place the fresh baby spinach over one-half of the eggs while the top is still slightly wet.

5. Once the eggs are mostly set but still look moist, use a spatula to fold the empty half over the spinach-covered half.

6. Cover the pan with a lid for 30 seconds; the trapped steam will perfectly wilt the spinach inside without overcooking the eggs.

7. Slide the omelette onto a plate. Top with the sliced avocado, a sprinkle of red pepper flakes, and a generous handful of microgreens.