Bart's Recipes
Crack the two organic eggs into a bowl and beat them well. Mix the handful of finely chopped fresh spinach and the tablespoon of fresh chives directly into the egg mixture. Meanwhile, slice the half avocado into even slices so it's ready to go.
Heat a pan over medium-high heat and melt a teaspoon of grass-fed butter or ghee in it. Pour the egg-spinach mixture into the warm pan and spread it over the bottom. Let the omelet cook undisturbed until the bottom is completely set.
Distribute the twenty grams of soft goat cheese over one half of the omelet. Fold the omelet in half with the help of a spatula, so the cheese is covered. Let it cook for exactly one more minute in the pan to let the cheese soften.
Slide the warm omelet from the pan onto a plate. Arrange the sliced avocado directly next to the omelet and serve the dish immediately.
