Scrambled Egg Omelet

  • 1 tbsp. olive oil
  • 1 leek, sliced thin
  • 2-3 cremini mushrooms, sliced thin
  • 2 leaves of spinach, kale, swiss chard or collard, finely chopped
  • 4 organic eggs, beaten
  • 2 tbsp. water
  • 1 ounce. grated raw milk cheddar cheese
  • Sea salt
  • Black pepper

Saute leek and mushroom in olive oil until soft.  Add 2 tbsp. water and the finely chopped spinach.  Cook on a high heat for 2 minutes.  Remove vegetables from the skilleet and set aside.  Put a little more olive oil or organic butter into the pan and add the beaten eggs.  Cook on a low flame and roll the pan around allowing the egg to spread out inside the skillet.  Return the vegetables to the pan and top with grated cheddar cheese.  Add sea salt and black pepper.  Cook for 2-3 minutes and fold the egg over the vegetables and continue cooking for 1-2 minutes.