Thin Green Spinach and Herb Omelet

Ingredients

• Egg

  Whole, fresh eggs

  2 ¼ large or 113g

• Chives

  Raw

  1 tbsp chopped or 3g

• Parsley

  Raw

  1 tbsp or 4g

• Tarragon

  Spices, dried

  1 tbsp, leaves or 2g

• Chervil

  Spices, dried

  1 tbsp or 2g

• Spinach

  Raw

  1 cup or 30g

• Coconut milk

  Nuts, canned (liquid expressed from grated meat and water)

  2 tbsp or 30g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Coconut oil

  1 tbsp or 14g

• Mixed Baby Greens

  Kale, Chard, Spinach - Trader Joe's

  1 oz or 28g

• Goat cheese

  Hard type

  1 oz or 28g

Directions

1. Soak the eggs in warm tap water for a few minutes to bring them to room temperature (this allows for the omelet to cook faster and more evenly).
2. In the bowl of a food processor pulse the fresh herbs and spinach until finely chopped.
3. Add the eggs, cream, a pinch of salt and pepper and pulse until well combined.
4. In a non-stick omelet or crêpe pan, heat coconut oil over medium-high heat, tilting the pan so that it coats the surface evenly.
5. Add the egg mixture swirling quickly so that it forms an even layer over the bottom of the pan.
6. Cook just until the egg is set (this should only take a minute or two). It’s done when the edges are dry and the top is just set.
7. Run a spatula around the edges and lift slightly to loosen it from the pan.
8. Repeat with remaining egg mixture.
9. Plate and fill with mixed green and crumbled cheese, folding half of the omelet over the filling. Serve immediately and enjoy!

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