- 1 1/2 tbsp. Melrose Coconut Oil and Ghee
- 1 garlic clove, thinly sliced
- 150g mushrooms, sliced
- 1 sprig fresh thyme leaves, chopped (optional)
- 100g spinach leaves
- 4 free range eggs
- 1 tsp. salt flakes
- ½ tsp. cracked black pepper
- 1 tsp. chilli flakes (optional)
Place frypan over medium heat, add one tablespoon of ghee + coconut, allow to melt, when hot add in garlic and mushrooms, sauté until softened and cooked through when almost cooked add in spinach and thyme and cook for a further minute, until spinach is softened. Season with a pinch of salt.
Crack eggs into a mixing bowl and beat lightly to combine. Using a 20cm omelette pan, place over low heat add a teaspoon of ghee + coconut, allow to melt then when hot add in half the egg mixture. Allow egg to cook for about two – three minutes, then top with half the amount of mushroom and spinach mix.
Place a saucepan lid or something that fits on top of the pan to create a lid so that the top of the omelette cooks gently when lid is placed on top for about a minute or so. Remove lid, top with feta cheese and slide off frypan onto serving plate. Season with some extra salt and pepper and chilli flakes (if using).