Prep Time:5m cook time:7m Total Time:12m
5-6 egg whites, lightly beaten
1/4 cup spinach roughly chopped
½ tsp fresh basil, chopped
6-8 mushrooms, sliced
2 green onions, chopped
20g ricotta cheese
Pinch rock salt and pepper (to taste)
Coconut oil
Add 1/2 a tsp coconut oil to a medium non-stick pan and heat over medium heat
Add the mushrooms, sprinkle with salt and pepper and cook until nice and golden brown.
Add green onions and spinach and cook for about a minute. Remove from pan and set aside.
Wipe pan clean, add another 1/2 tsp coconut oil and return to heat.
Add the egg whites, basil salt and pepper into a small mixing bowl and lightly whisk.
Poor egg mixture into the pan, making sure it covers to full pan. Cover loosely and cook for about 5 minutes, until almost opaque.
Spread the mushrooms, spinach and green onions on one side of your omelette then sprinkle the ricotta on top.
Fold empty side of the omelette over the filling.
Leave on low for 2 minutes.
Serve and enjoy =)
Goes nicely with a glass of freshly squeezed orange juice!