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:

1. 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).

2. 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.

3. 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.

4. 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.

5. 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.

6. 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!