Bart's Recipes
Break the six organic eggs into a large bowl. Immediately add a pinch of turmeric and some freshly ground black pepper. Whisk everything together vigorously with a whisk or fork until a smooth egg mixture forms. Set the bowl with the beaten eggs aside.
Place a large frying pan on the stove and melt the teaspoon of coconut oil or ghee over medium heat. Add the two large handfuls of fresh spinach and stir regularly. Cook the spinach briefly until the leaves have just wilted. Then pour the egg mixture evenly over the spinach and reduce the heat immediately.
Let the omelette set slowly over low heat. Wait until the bottom is firm and the top of the egg feels almost completely dry. Take the fifty grams of sheep or goat feta and crumble it evenly over the omelette with your fingers.
Fold the omelette carefully in half with the help of a spatula. Let the folded omelette rest in the warm pan for exactly one minute so that the heat distributes well and the cheese becomes slightly softer. Slide the dish onto a plate, sprinkle with Celtic sea salt to taste and serve immediately.
