Spinach and Mushroom Omelette

Spinach and mushroom omelette


3 eggs
Garlic pepper
A spoonful of "pesto" to suit your taste (optional)
about 6 bricks frozen spinach (thawed and drained) or a generous handful of fresh (you may need to wilt it)
1 Tablespoon Avocado Oil
5 or 6 mushrooms, chopped


Gently beat the 3 eggs with the salt and pepper and Pesto if desired. 
Add the spinach
Heat the oil in a frying pan and pour in the eggs and spinach mixture
Put the mushrooms on the top
Cook on a low heat until the eggs are cooked

I thought I'd share my find of this pesto at this point. I love just a little pesto in lots of things, including a salad dressing of olive oil, pesto and balsamic vinegar. Ingredients are 
Vegetable oil, brazil nuts (23%), basil (19%), white wine vinegar, cashew nuts (4%), hazelnuts (4%), garlic, salt, apple juice concentrate, black pepper, toasted sesame oil, chilli, 
so I am fairly certain it is a safe whole 30 ingredient. 

Free from everything pesto

Hello, and thanks for stopping by. My name is Emma and I am a lifestyle entrepreneur, writer, teacher, coach and mentor. I am passionate about eating real food, learning, travel and health. I get to spend my days with my amazing son who has chosen to learn from the world rather than at school. We write to share the life we love and to help others create a life they love too.

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