Nutritional Wisdom with Carly Pollack

Mushroom and Spinach Omelet

2 eggs
1/2 cup chopped red bell pepper
1 handful fresh spinach
1/4 cup chopped mushrooms
oregano, to taste
thyme, to taste
1/4 tbsp ghee

Coat the frying pan with ghee. Mix eggs in a bowl, and then transport them to the pan. Add the rest of the ghee. Let simmer until the bottom layer of the omelet looks cooked, adding your spices along the way. Add your mushrooms, peppers, and spinach. When the base of the omelet looks stable, fold in half and let cook for about 2-3 minutes on one side, Flip, and cook another 2 minutes on the remainder side.

1 Serving