Bart's Recipes
Chop the half red onion and mince the garlic clove. Rinse the hundred grams of wild spinach thoroughly and let it drain well in a sieve. Meanwhile, crack the two organic eggs into a small bowl and beat them well with a fork.
Heat the teaspoon of coconut oil in a large skillet over medium heat. Add the chopped red onion and minced garlic and sauté until the onion becomes translucent. Next, add the wild spinach to the pan and stir regularly until the leaves have completely wilted and most of the liquid has evaporated.
Pour the beaten eggs evenly over the vegetable mixture in the pan. Lower the heat slightly and let it cook uncovered. Wait patiently until the edges release and the top of the omelet is completely set.
Let the warm omelet slide carefully from the skillet onto a flat plate. Serve the dish immediately, once the egg has reached the right firmness and the meal is still at a good temperature.
