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Spinach Basil Omelet


  • 2 pasture-raised or organic veggie-fed eggs

  • 1 large basil leaf

  • 7 baby spinach leaves

  • 2 oz. fresh goat cheese

  • 2 Tbsp. water

  • 2 Tbsp. extra virgin olive oil Himalayan salt & pepper to taste



Roll and cut basil and spinach into tiny ribbons. Crack eggs into mixing bowl then add water, salt, pepper, basil and 3/4 of the spinach. Reserve remaining spinach. Beat egg mixture with fork or whisk until frothy. In an omelet-friendly pan, add 2 tbsp. olive oil and turn heat to medium low. Add egg mixture, cooking slowly and lifting the edges to thoroughly cook. Add goat cheese and top with remaining spinach.

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