BREAKFAST OMELETTE
INGREDIENTS
2 tsp organic butter
1 leek - washed and chopped
1 clove garlic - crushed
1 handful spinach
pinch of nutmeg
5 button mushrooms - chopped
5 organic eggs
METHOD
Heat a small skillet over low heat and add 1 tsp butter.
Coat the pan and cook leek, and garlic, stirring occasionally until soft and lightly browned.
Add spinach and stir until wilted.
Add a pinch of nutmeg and some Himalayan salt.
Place mixture onto a plate while you prepare your omelette.
Heat remaining 1 tsp butter in the pan and increase heat to medium high
Whisk all eggs in a bowl until combined.
Pour in half of egg mixture and be sure it coats base of the pan.
Reduce heat to medium.
Gently push cooked portions from the edges towards the centre so that the uncooked eggs can reach the hot surface.
Continue cooking, tilting the pan and moving eggs until top surface is thickened and set.
Place half the filling on one side of the omelette and fold the other side over.
Slide onto plate and cook second omelette.