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.

0 views
  • Facebook
  • Twitter
  • YouTube
  • Instagram

All rights reserved 2020 // Louise Skeen Health & Fitness Coach For Women 50+ // Web Design by Sam Calvo

  • Facebook
  • Twitter
  • YouTube
  • Instagram