- 1 tbsp. olive oil
- 2 tbsp. butter
- 1 leek, sliced thin
- 3-4 cremini mushrooms, sliced thin
- 5-6 leaves of spinach, finely chopped
- 1 tomato, seeded and diced
- 3 black olives, pitted and sliced thin
- 2-3 organic eggs, beaten
- 1-2 ounce. grated raw cheddar cheese or feta cheese (optional)
- Sea salt
- Black pepper
Saute leek and mushroom in olive oil and butter for 3-4 minutes. Add the finely chopped spinach. Cook on a medium/high heat until spinach wilts. Add diced tomato and black olives. Season with sea salt. Remove the vegetables from the pan and set aside on a plate. Add butter and olive oil and beaten eggs into the pan. Roll the eggs around the skillet and cook 3-5 minutes on low heat. Let the eggs partially set. Add cheese (optional) and cooked veggies back into the pan on top of the eggs. Gently fold one side of the omelet on top of the other. Season with a couple of dashes of sea salt and freshly ground black pepper.
Andrea Beaman is an internationally renowned Holistic Health Coach, Natural Foods Chef, Speaker and Herbalist. Named one of the top 100 Most Influential Health and Fitness Experts, she is also a recipient of the Natural Gourmet Institute’s Award for Excellence in Health-Supportive Education and a Health Leadership award from The Institute for Integrative Nutrition. Since 1999, Andrea has been teaching people how to harness the body’s own preventative and healing powers using food, herbal remedies and alternative medicine.
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