Spinach & Onion Omelette

Tammy Kacev by Tammy Kacev 24 January 2017

Tammy Kacev shares her recipe for a quick, high-protein, low-carb brekkie

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Spinach & Onion Omelette

Serves 4


8 egg whites
2 whole eggs
2 tsp coconut oil
4 green onions, chopped
1/8 red onion, chopped
120g spinach, chopped
Salt & pepper, for seasoning


1.    Pour the coconut oil into your non-stick frying pan. Turn heat to medium.
2.    Once coconut oil has melted and spread, wash the spinach and add to frying pan with the onion. 
3.    Cook until spinach starts to wilt and the green onion starts to brown.
4.    Once cooked, remove the onion and spinach and place on a separate plate.
5.    In a separate bowl, whisk eggs and egg whites.
6.    Before adding the eggs to the frying pan, add more coconut oil the to pan if needed. 
7.    Add egg whites to the pan and cook for approx. 4 minutes.
8.    Place the spinach and onions over half the omelette.
9.    Add salt and pepper, and any other herbs or spices for seasoning.
10.  Cook until egg base is golden and fold omelette over.
11.  Let sit on a low heat to cook through for approx. 2 more minutes.
12.  Ready to serve.

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IMPORTANT INFORMATION: all content provided here is of a general nature only and is not a substitute for individualised professional medical advice, diagnosis or treatment and reliance should not be placed on it. For personalised medical or nutrition advice, please make an appointment with your doctor, dietitian or qualified health care professional.

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