Garlic and Spinach Omelet
- 8 large eggs
- 1 tablespoon ghee
- 1 cup chopped spinach
- 3 cloves garlic minced
- sea salt and freshly ground black pepper to taste
- 1 teaspoon dried parsley
- 1 teaspoon dried thyme
- 1/2 cup sliced black olives
- In a medium bowl, add eggs and beat.
- In a large skillet, over medium-high heat, melt ghee. To the skillet, add the spinach, and garlic, and cook for 10 minutes, until softened. Add beaten eggs, salt, pepper, parsley, thyme, and olives. Reduce heat to medium and cover; cook for 4 to 5 minutes, or until eggs are firm and serve.
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