Here in America, we associate omelets with breakfast time and greasy spoons. Saturday morning often means a trip to a cheap diner and a 3 or 4 egg omelet stuffed with oozy cheese, ham, sausage, peppers, tomatoes, and sometimes even diced up potatoes. Are your insides tightening up at the thought? Yeah, mine too.
Luckily for us, we have healthier, tastier options. While an omelet DOES make a great breakfast, it also makes a fantastic lunch or dinner. Just ask the French.
Omelets are great served with a pile of freshly dressed greens, too. Our favorite is arugula with a bit of lemon oil. Yum.
Ready to make your own? Here’s a quick and tasty omelet you can make whenever hunger strikes.
Spanakopita Omelet - Lectin Free, Paleo, Keto Recipe
A quick, healthy omelet that's just bursting with the fresh flavors of spanakopita.
Ingredients
- 1 tbsp butter, divided
- 1 clove garlic, minced
- 1/4 cup minced white onion or scallions
- 2 cups spinach, chopped Or sub 1 cup frozen spinach
- 1 cup parsley, chopped
- 1/2 tsp dried oregano
- 1/2 tsp dried thyme
- 2 eggs
- salt & Pepper, to taste
- 1 tbsp feta cheese
- 1 cup arugula, dressed in 1 tsp of olive oil optional, to serve on the side
Instructions
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To prepare spinach filling:
Take 1/2 tbsp of butter and melt over medium-high heat. Add in minced garlic and onion (or green onion) and stir until translucent and fragrant.
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Add spinach, parsley, oregano and thyme. Cook until liquid from spinach and parsley is mostly evaporated - about 3-4 minutes. Season with a pinch of salt and pepper (some brands of feta cheese can be quite salty, so use your best judgement.
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Place the filling in a separate bowl and set aside.
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To make the omelet, crack 2 eggs in a bowl and season with a pinch of salt and pepper. Whisk eggs.
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Add remaining butter to pan and melt over medium high heat. Pour in eggs and swirl pan, pushing edges with a rubber spatula so the egg continues to cook.
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Once omelet is mostly set, flip. Top egg with spinach filling and sprinkle on a tablespoon of feta cheese. Fold and continue to cook until egg is set.
I thought eggs and dairy are no no for Lectin free
Hi, you can have eggs. Ideally, you’ll use pastured or omega-3 eggs. And some dairy is allowed – for example, organic cream, A2 milk in small amounts, organic butter, as well as cheeses made with sheep’s or goat’s milk (like feta cheese) and French or Swiss cheeses as they are made with A2 milk. It might be helpful to pick up a copy of the Plant Paradox book to learn more. Hope that helps!
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