Bart's Recipes
Break the eggs into a large bowl and whisk them well. Mix in the Celtic sea salt, black pepper, and a pinch of turmeric right away. Set this egg mixture aside and make sure the shallot is minced and ready to use.
Heat the tablespoon of ghee or olive oil in a frying pan. Add the minced shallot and sauté it over medium heat until the pieces become soft and translucent.
Add the leafy spinach in small batches to the shallot in the pan. Let the leaves gently wilt on low heat and carefully pour off any excess liquid to prevent a watery omelet.
Distribute the wilted spinach in an even layer over the bottom of the pan. Pour the seasoned egg mixture directly over it so the vegetables are well covered. Place a lid on the pan and let the omelet set completely on low heat for five to seven minutes.
Check that the top of the egg is cooked through and dry. Gently slide the omelet onto a plate from the pan, fold it in half once, and serve immediately.
