Fluffy Stuffed Spinach Omelette


When in doubt, omelette.

In a bowl, whisk until airy; three eggs with chopped dill, salt, pepper, cayenne pepper, turmeric and garlic flakes.
In the frying pan on medium heat; toast cumin seeds in bit of coconut oil, add about two handfuls of shredded spinach, and sprinkle with a little lemon/orange juice (the vitamin c prevents the chalky toothfeel from the oxalic acid present in spinach).
Once the spinach wilts, pour over the eggs, tilting and shaking the pan to make sure the egg mixture coats the bottom.
Reduce the heat and cover the pan. This will help the omelette to rise and fluff up.
Once the omelette is cooked to your preference, add filling of choice and fold to serve. Drizzle with sriracha.

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