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Turmeric Omelette with Spinach and Goat Cheese

posted in: Recipes

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.

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This omelette is stuffed with goodness!

Turmeric Omelette with Spinach and Goat Cheese

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.

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!

Check out these other Ketogenic Omelettes

Check out the following resources to find delicious ketogenic breakfast recipes:

wildly organic coconut oil

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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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Servings: 1 serving

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 eggs whisked
  • 2 tablespoons goat cheese crumbled

Instructions

  • Warm the coconut oil in a skillet over medium heat.
  • Add the turmeric root and black pepper to the oil, stir twice and simmer for 1 minute to infuse.
  • 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.
  • 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.
  • 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

Notes

Macros per serving: 28.2 g fat, 2.9 g carb, 2 g net carb, 20.3 g protein
Tried this recipe?Mention @PrimalEdgeHealth or tag #pehrecipe so I can repost my favs!

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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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