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Omelette with Spinach and Pesto

Omelette with Spinach and Pesto Recipe
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Quick, simple recipe for those times when you’re low on groceries and/or motivation, but still want something healthy, tasty and home cooked.

Ingredients

Scale
  • 3 eggs
  • 2 Tablespoons pesto
  • 1 Tablespoon olive oil
  • 2 Tablespoons coconut milk
  • 1 large handful of spinach, torn into small bits
  • Cheddar cheese to taste, optional

Instructions

  1. Using a medium-sized skillet, cook the spinach and pesto until the spinach is wilted and pesto is evenly mixed. Remove from heat and set aside.
  2. Mix eggs with coconut mild and beat for a few seconds with a fork.  Add olive oil to skillet and add eggs when the oil is hot.  Tilt the skillet around so that the entire bottom is covered and the eggs are a fairly uniform thickness.  Cook the eggs on a medium high heat until the are set, about three minutes.  Then flip it over.  I know.  It can be scary.  But, you can do it.
  3. Cook on second side for a minute or so and then spoon in the spinach mixture and cheese if you are using it.  Fold the egg over the spinach like a taco and heat for another minute.  Remove from pan to plate and proceed to the best part…
  4. It’s time to eat!

 

Notes

This is a generic recipe that can be varied infinite ways.  Add cheese, peppers, different types of pesto, nuts, different greens or just have it plain.  Omelets are delicious and satisfying served with rice or a potato or all by it’s lonesome.

Find it online: https://www.feedthyself.com/omelette-spinach-pesto-recipe/