Omelet with Spinach and Goat Cheese

Crack the three eggs into a bowl and beat them vigorously with a fork. Crumble the thirty grams of goat cheese into small pieces so you can use them easily later. Make sure the hundred grams of spinach are dry and ready for use.

Heat a frying pan over medium-high heat and melt a knob of coconut oil in it. Add the spinach to the warm pan and stir until the leaves are completely wilted. Let any excess moisture evaporate if needed.

Pour the beaten eggs evenly over the warm spinach in the pan. Immediately distribute the crumbled goat cheese over the egg mixture. Lower the heat slightly and let the omelet cook gently until the top is completely set and the bottom turns light brown.

Carefully loosen the edges of the omelet with a spatula. Let the warm omelet slide from the pan onto a plate and serve immediately.