1/2 fruit without skin and seed California Avocados
6 cups Baby Spinach
1 slice (1 oz) Monterey Jack Cheese
1 serving Salsa
8 egg whites
1 tsp Extra Virgin Coconut Oil
Total Time: 15 minPrep: 5 minCook: 10 minYield: 1Level: easy
Directions
Sauté spinach in a nonstick skillet with 1/2 tsp extra virgin coconut oil over medium high heat until wilted. Remove and set aside.
Lightly beat the eggs with salt and freshly ground black pepper.
Add 1/2 tsp extra virgin coconut oil to the same skillet used for the spinach then add the eggs. Cook for 3 minutes, flip over, and continue to cook on the other side for 2 minutes.
Add the cheese and sautéed spinach to half of the omelet. Flip other half over top. Cook an additional 1-2 minutes to melt cheese. Top with avocado and salsa.
