Spinach Pepper & Onion Omelette

6 "Pastured/Pasture-Raised" Eggs (We love "Vital Farms")

1/2 c. organic / unsweetened almond milk or hemp milk

1 c chopped organic spinach

1/2 c diced organic red pepper

1/4 c diced organic white onion

1 dash organic cayenne pepper

1/4 t organic dried garlic powder

Celtic sea salt or pink himalayan salt (to your taste)

Avocado Non-Stick spray (We love: "Primal Kitchen" brand.  It is organic, non-GMO, first cold-pressed and good for high heat recipes.  Great for making eggs, salmon, mold safe biscuits, breads or pancakes) BUY HERE

Stainless Steel, Ceramic or Cast Iron Skillet (PLUS Matching lid)

Glass or stainless steel mixing bowl

Stainless Steel wire whisk

Glass, Granite, Quartz or Stainless cutting board surface (DO NOT USE WOOD CUTTING BOARDS)

Stainless cutting knife

Using your cutting board and knife, chop and dice onions, spinach and peppers. Set aside.

Pre-spray skillet with the avocado non-stick spray.

Place pre-sprayed skillet stovetop on low to med heat.

In your mixing bowl combine ALL ingredients including diced vegetables, cracked eggs, salt, pepper and garlic powder using wire whisk.

Pour mixture into "pre-heated" and "ready" skillet. Place lid over skillet and cook for 15-20 minutes or until slightly firm and no liquid spots are left on top.