EGG AND SPINACH OMELETTE

INGREDIENTS:

• 1/2 x onion – sliced

• 1 tsp coconut oil - liquid

• 2 Eggs - beaten

• 1 x cup torn baby spinach or fresh garden spinach

• Pinch of salt

METHOD:

1. Heat liquid coconut oil in a frypan.

2. Lightly fry onion in pan and when cooked to liking, turn heat down to medium and add beaten eggs.

3. Let cook for approximately 3 mins and turn over, cooking for a further 2 to 3 mins.

4. Add baby spinach and season with salt and pepper.