10-minute Sun-dried Tomato and Spinach Omelet

Ingredients

• 2 farm-fresh eggs
• 1 Tablespoon of sun-dried tomato puree (see note)
• fat to coat the pan (bacon drippings, coconut oil, grass-fed butter, etc.)
• 1 handful of baby spinach
• 1-2 slices of grass-fed cheese (optional)
• balsamic vinegar, for drizzling
• chopped avocado, for garnish
• salt and pepper, to taste

Instructions

1. 1

   Crack the eggs into a bowl and beat with a fork. Add the tomato puree and a generous pinch of salt and pepper. Combine well.

2. 2

   Heat a small non-stick skillet over medium heat, and add a teaspoon of bacon drippings, coconut oil, or grass-fed butter. Add egg mixture, and tilt the pan to spread egg mixture evenly. As the eggs begin to solidify around the edges, run a rubber spatula under the edges and let the uncooked egg mixture run underneath the omelet. When the omelet is just cooked through enough (mixture is solid enough on top so it doesn't drip anywhere), flip over.

3. 3

   Place the spinach and the eggs on half of the omelet and fold in half, holding it in place for a minute or so with the spatula, if necessary. When the spinach is wilted and the cheese is mostly melted, remove from the skillet. (You can also flip the omelet over if you're worried about one side being too dark.)

4. 4

   Drizzle with balsamic vinegar and serve with some chopped avocado.