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Mushroom & Spinach Omelet

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Mushroom & Spinach Omelet

PHASE 3 | Serves 1 | Prep Time: 5 minutes | Total Time: 10 minutes

Ingredients

1/2 teaspoon grapeseed oil
1/2 teaspoon coconut aminos
1/4 tablespoon chopped onion
1 tablespoon chopped shallot
1 tablespoon minced garlic
1 1/2 cups chopped fresh spinach
1/2 cup chopped fresh mushrooms
1 large egg
2 large egg whites 
1 tablespoon almond milk
Pinch of sea salt and black pepper
1 grapefruit
1 slice sprouted-grain bread, toasted

Directions

Heat a nonstick skillet over medium heat and when hot, pour in the grapeseed oil and cook the coconut aminos, onion, and mushrooms for about 5 minutes or until the onions are lightly browned, and the mushrooms begin to soften. Add the spinach and stir well. In a small bowl, whisk the egg, egg whites, and almond milk with a dash of salt and pepper. Pour the egg mixture over the veggies and cook 2-3 minutes until the eggs set. Serve with the grapefruit and a slice of sprouted-grain toast.

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