Spinach Basil Omelet
Ingredients
​
-
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

Directions
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.