a little coconut or almond milk
¼ cup chopped, fresh spinach
a sprinkling of chopped, fresh parsley
- Melt the oil in a skillet.
Beat the eggs and the milk together.
Cook until the bottom is almost done, and sprinkle the other ingredients over the top. Flip half the omelet over the other half.
After a minute you’ll want to flip the omelet to finish cooking.
In all honesty, I usually make my ‘omelets’ more like I would make scrambled eggs. By mixing them all up in the pan, sprinkling the cheese over the top just before they are done.
I use store brand ingredients for omelets, in order to save money.
Save even more by raising your own hens, growing your own spinach and harvesting parsley straight from your garden.
Serve with a fruit smoothie or a homemade vegetable juice.