Ingredients

• 3 pasture-raised eggs
• 1 cup fresh baby spinach
• 2 oz feta cheese, crumbled
• 1 tablespoon avocado oil (plus extra for drizzle)
• ½ teaspoon sea salt
• ¼ teaspoon freshly cracked black pepper
• ¼ teaspoon garlic powder (optional)
• Fresh chopped parsley for garnish

Instructions

1. Crack the 3 eggs into a bowl and whisk until smooth. Season with 1/4 tsp salt, 1/4 tsp pepper, and 1/4 tsp garlic powder.
2. Heat the same black non-stick frying pan over medium heat. Add 1 tablespoon avocado oil.
3. Add the 1 cup fresh baby spinach and sauté for about 45 seconds until wilted.
4. Pour the beaten eggs into the pan and gently swirl so the eggs spread evenly.
5. Cook until the edges begin setting while the center remains slightly soft. Sprinkle the 2 oz crumbled feta evenly over one half of the omelet.
6. Fold the omelet carefully in half using the same black silicone spatula. Cook another 45–60 seconds until fully set.
7. Transfer to the same matte white ceramic plate. Drizzle a thin stream of 1 tbsp avocado oil across the top. Garnish with parsley and serve immediately.