2 Servings 8 min Cook
2 1/4 Large Egg
1 Tbsp chopped Chives
1 Tbsp Parsley
1 Tbsp, leaves Tarragon
1 Tbsp Chervil
1 Cup Spinach
2 Tbsp Coconut Milk
1 Dash Salt
1 Dash Pepper
1 Tbsp Coconut Oil
1 Oz Mixed Baby Greens
1 Oz Goat Cheese
Soak the eggs in warm tap water for a few minutes to bring them to room temperature (this allows for the omelet to cook faster and more evenly).
In the bowl of a food processor pulse the fresh herbs and spinach until finely chopped.
Add the eggs, cream, a pinch of salt and pepper and pulse until well combined.
In a non-stick omelet or crêpe pan, heat coconut oil over medium-high heat, tilting the pan so that it coats the surface evenly.
Add the egg mixture swirling quickly so that it forms an even layer over the bottom of the pan.
Cook just until the egg is set (this should only take a minute or two).
It’s done when the edges are dry and the top is just set.
Run a spatula around the edges and lift slightly to loosen it from the pan.
Repeat with remaining egg mixture.
Plate and fill with mixed green and crumbled cheese, folding half of the omelet over the filling.
Serve immediately and enjoy!