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.
Servings: 1 serving
- 1 tbsp 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
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
Serving: 1omelette | Calories: 214kcal | Carbohydrates: 3g | Protein: 7g | Fat: 20g | Saturated Fat: 16g | Sodium: 714mg | Fiber: 1g | Net Carbohydrates: 2g