Spinach and Cheese Omelette
Ingredients:
- 3 large eggs
- 1 cup fresh spinach, chopped
- 1/4 cup raw goat or sheep shredded cheddar cheese (if you’re body does well with cheese)
- 2 tablespoons coconut cream
- 1 tablespoon grass fed butter
- Salt and pepper to taste
- Optional: a pinch of garlic powder or onion powder for extra flavor
Instructions:
- Prepare the Ingredients:
- Crack the eggs into a bowl and add the heavy cream. Whisk together until well combined.
- Season with salt, pepper, and any optional spices (like garlic or onion powder).
- Cook the Spinach:
- Heat the butter in a non-stick skillet over medium heat.
- Add the chopped spinach and sauté for 1-2 minutes, until wilted.
- Cook the Eggs:
- Pour the egg mixture over the spinach in the skillet.
- Let it cook undisturbed for a minute until it starts to set around the edges.
- Add the Cheese:
- Sprinkle the shredded cheese evenly over one half of the omelette.
- Use a spatula to gently fold the other half of the omelette over the cheese.
- Finish Cooking:
- Continue to cook for another 1-2 minutes, until the cheese is melted and the eggs are cooked through.
- You can cover the skillet with a lid to help the cheese melt faster.
- Serve:
- Slide the omelette onto a plate and serve immediately.
- Enjoy your delicious and keto-friendly breakfast!
Nutritional Information (Approximate):
- Calories: 350
- Fat: 28g
- Protein: 18g
- Carbohydrates: 3g (Net carbs: 2g)
This spinach and cheese omelette is a great source of protein and keeps blood sugar stable. Cooking spinach helps reduce oxalates, but whenever I eat a high oxalate food, that’s the meal I take my calcium Enjoy!
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