Spinach and Avocado Omelet
Prep time
Cook time
Total time
Recipe type: Eggs, Breakfast
Serves: 3-4 servings
  • 9 eggs
  • 1 lb spinach
  • 2-4 tbsp butter, ghee, or coconut oil
  • 2 avocados
  • ½ tsp sea salt
  1. Scramble eggs and set aside.
  2. Saute spinach a quarter pound at a time in melted butter.
  3. Salt lighlty with sea salt while it is cooking.
  4. Mash avocados and salt lightly. Set aside.
  5. In a medium sized skillet, heat 1 tablespoon of butter (or other suitable oil; ghee, olive oil or coconut oil) until bubbling slightly.
  6. Pour scrambled eggs into the hot skillet; cover with a lid for 1-2 minutes.
  7. The eggs should begin to set up.
  8. When they are stiff enough to slide a spatula under, I like to pick up the eggs (hopefully in one piece) and flip them over so the top side can cook quickly
  9. Once you flip the eggs over, they will be done very quickly, so layer the spinach and avocado in rows in the middle of the eggs.
  10. Use the spatula to flip one third of the omelet over the veggies in the middle, and then flip the other side toward the middle.
  11. If desired, garnish the top of the omelet with some spinach and avocado.
  12. Serve with breakfast sausage or almond pancakes.
Recipe by GAPS Diet Journey at https://gapsdietjourney.com/2010/01/spinach-and-avocado-omelet/