3 eggs, beaten (careful not to beat any air into the eggs)
2 handfuls of spinach
1 T avocado oil
1 t avocado oil
In a small pan sauté the spinach in teaspoon of oil until wilted. Puree spinach.
Combine spinach with eggs. (Once again, careful not to beat any air into the eggs).
Over medium high heat add Tablespoon of avocado oil in large pan (you want a very thin layer of egg mixture on the pan. If it's too thick the bottom will burn and the top won't cook).
Pour egg mixture into pan and spread with fork.
Let the eggs cook until the edges start to get crispy. Loosen the edges with a spatula and shake the pan until the whole omelet is loose. Carefully move the omelet from the pan to your plate.
Add your fillings and fold the omelet in half.