Sriracha, Spinach and Mushroom Omelette


4 Large Eggs, beaten

6 mushrooms, quartered, stems removed

1 cup of baby spinach

Salt & Pepper to Taste

1-2 teaspoons of Sriracha (depends how spicy you like it)

1 tablespoon of coconut oil or butter

Make It

1. Heat coconut oil or butter in a medium sized pan over medium-low heat

2. Add mushroom to hot pan, and season with salt and pepper, stirring until browned and softened

3. Add spinach and cook until wilted down, put spinach and mushrooms on plate and set aside

4. Beat eggs with sriracha and add to the hot pan

5. Once cooked on the one side, add the mushrooms and spinach to one side of the eggs and fold over the other onto itself.

6. Flip omelette once, and cook until cooked through completely


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