Turmeric Omelette with Spinach and Goat Cheese featured image

Turmeric Omelette with Spinach and Goat Cheese

Serve this spicy, cheesy omelette infused with anti-inflammatory benefits for breakfast or lunch. Add an avocado if you want additional fats and fiber. A side of Homemade Sauerkraut will complement this dish nicely as well.

This omelette is stuffed with goodness!

I don’t usually like the term “goodness” to describe food but this is a special exception. The combination of turmeric root and black pepper brings a subtle spiciness and welcomed medicinal benefits. Add in the mushrooms and spinach and you get micronutrients, fiber and delicious flavor all in one bite. The creamy goat cheese tops the omelette off and makes a complete, well-rounded meal for any time of the day.

Turmeric Omelette with Spinach and Goat Cheese

I’m almost overwhelmed with out turmeric harvest this year. We planted the rhizomes a while back and they have miraculously multiplied underground. I have a big basket of fresh ginger and turmeric root sitting on my counter. These two have been going into all most all of my recipes lately!

turmeric root
Fresh organic turmeric root from the garden!

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wildly organic coconut oil

Turmeric Omelette with Spinach and Goat Cheese featured image
Turmeric Omelette with Spinach and Goat Cheese
A spicy, cheesy omelette infused with anti-inflammatory benefits that can be served for breakfast or lunch with an avocado on the side.
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Turmeric Omelette with Spinach and Goat Cheese
A spicy, cheesy omelette infused with anti-inflammatory benefits that can be served for breakfast or lunch with an avocado on the side.
Print Recipe
Print this recipe
Servings: serving
Units:
Turmeric Omelette with Spinach and Goat Cheese featured image
Rating
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Rating: 0
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Rate this recipe!
Servings 1serving
Ingredients
  • 1 tablespoon coconut oil
  • 1 inch fresh turmeric root minced
  • 1/4 teaspoon ground black pepper
  • 1 cup spinach chopped
  • 1/4 cup mushrooms chopped
  • 1/2 teaspoon dried thyme dried
  • 1/4 teaspoon salt
  • 3 whole egg whisked
  • 2 tablespoons goat cheese crumbled
Ingredients
  • 1 tablespoon coconut oil
  • 1 inch fresh turmeric root minced
  • 1/4 teaspoon ground black pepper
  • 1 cup spinach chopped
  • 1/4 cup mushrooms chopped
  • 1/2 teaspoon dried thyme dried
  • 1/4 teaspoon salt
  • 3 whole egg whisked
  • 2 tablespoons goat cheese crumbled
Rating
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings 1serving
Instructions
  1. Warm the coconut oil in a skillet over medium heat.
  2. Add the turmeric root and black pepper to the oil, stir twice and simmer for 1 minute to infuse.
  3. Add the mushrooms, spinach, thyme and salt. Saute for 3 to 5 minutes, until mushrooms are cooked and spinach wilted. Transfer mixture to a bowl and set aside.
  4. Pour whisked eggs on the skillet, swirl the pan so the eggs are evenly distributed and they cook in a circle. Leave to cook for 2 minutes.
  5. Add the veggie saute on one half of the circle. Top with crumbled cheese. Fold over in half once the eggs are set. Serve warm
Recipe Notes

Macros per serving: 28.2 g fat, 2.9 g carb, 2 g net carb, 20.3 g protein

Turmeric Omelette with Spinach and Goat Cheese - Primal Edge Health

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2 Responses

  1. Arthur
    | Reply

    If you only have turmeric powder, how much should I use?

    • Jessica Haggard
      | Reply

      Depends on how you like the flavor – if your a newbie start with 1/4 teaspoon move up to 1 teaspoon as desired

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