Thin Green Spinach and Herb Omelet

Ingredients

• Egg

  Whole, fresh eggs

  2 large or 100g

• 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

  Soft type

  1 oz or 28g

Directions

1. Soak the eggs in warm tap water for a few minutes to bring them to room temperature.
2. In the bowl of a food processor, pulse the fresh herbs and spinach until finely chopped.
3. Add the eggs, coconut milk, a pinch of salt and pepper to the food processor and pulse until well combined.
4. Heat coconut oil in a non-stick omelet or crêpe pan over medium-high heat, tilting the pan to coat evenly.
5. Pour the egg mixture into the pan, swirling quickly to form an even layer.
6. Cook until the egg is set, about 1-2 minutes, then loosen with a spatula.
7. Fill with mixed greens and crumbled goat cheese, fold, and serve immediately.

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