Omelet with Ham, Shitake and Portobello Mushrooms


  • 3 eggs, whisked
  • 3 ounces of ham julienned or diced
  • ½ cup cooked spinach
  • 1 tsp minced garlic or 1 clove minced
  • ½ cup onions
  • 1 cup portabella or shitake mushrooms

Serves 2

Sauté onions and garlic for 3 minutes. Add spinach and mushrooms until cooked. In a 10” skillet heat 1 Tbsp of butter and coconut oil. Add eggs, stir briefly and let set. After 1-2 minutes add ham, mushrooms, spinach, garlic and onions. Roll into omelet and serve.