Wednesday, 3 July 2013

Spinach and Mushroom Omelette

Spinach and mushroom omelette

Ingredients

3 eggs
Garlic pepper
A spoonful of "pesto" to suit your taste (optional)
about 6 bricks frozen spinach (thawed and drained) or a generous handful of fresh (you may need to wilt it)
1 Tablespoon Avocado Oil
5 or 6 mushrooms, chopped

Method

Gently beat the 3 eggs with the salt and pepper and Pesto if desired. 
Add the spinach
Heat the oil in a frying pan and pour in the eggs and spinach mixture
Put the mushrooms on the top
Cook on a low heat until the eggs are cooked



I thought I'd share my find of this pesto at this point. I love just a little pesto in lots of things, including a salad dressing of olive oil, pesto and balsamic vinegar. Ingredients are 
Vegetable oil, brazil nuts (23%), basil (19%), white wine vinegar, cashew nuts (4%), hazelnuts (4%), garlic, salt, apple juice concentrate, black pepper, toasted sesame oil, chilli, 
so I am fairly certain it is a safe whole 30 ingredient. 


Free from everything pesto