Spinach Omelette

Prep time: 2-5 minutes
Cook Time: 5 minutes

​This omelet combo became a recipe one day, because I had leftover prosciutto and spinach that I did not want to go to waste. It was pretty much a Friday breakfast. I had very little left in the fridge and one large Yukon potato left. It's kind of my favorite omelet now and super fast and easy to make. 

Ingredients: 

3 eggs
1 tbsp heavy whipping cream/ nut milk (DF)
dash of celtic sea salt
dash pepper
prosciutto from Italy
organic spinach
parmesan reggiano (leave out if DF)

** See sides for Parmesan Potato recipe **

Steps: 

First, wash those veggies, soak in water with baking soda or vinegar. Don't let sit for longer than a minute, then rinse and drain in strainer. Let dry completely. Sometimes I wash all my veggies on a prep day so that they are ready to go for the week and you can save time. 

I like to use prosciutto imported from Italy, don't ask my why it just tastes better. Maybe that's just a mental thing. 

Place a small pan on medium to low heat and let warm up before cooking. You'll know when your pan is ready when your oil or butter balls and rolls off the pan. Some people use water to test the heat, but you don't need to do that, use your spray avocado oil to do that. 

Next in a clean bowl add in your three eggs, dash of celtic sea salt and heavy whipping cream or your nut milk for dairy free. Beat with a fork for a minute and continue to beat as you pour into pan. Lower pan heat to a low/mid low. I in between the cook, remove the pan from the heat and tilt pan around to move the egg. Let the egg cook 1/3 to midway before adding in cut up spinach and prosciutto.  Repeat tilt of pan away from flame in between to prevent egg from burning. Once the egg looks about 3/4 cooked, I fold in half. Let sit for a minute then flip. The is the only time I flip my egg. Egg should be a nice golden brown on each side. 

Serve and enjoy. I tend to pair this dish with my parmesan potatoes. See sides for recipe.