Simple Italian Omelet


Who doesn’t love a good omelet? They are a simple and versatile breakfast option, and a great way to get in your daily dose of eggs, which are truly a super food. Eggs yolks contain many of the B-vitamins; as well as iodine, a vitamin essential in proper thyroid function and is very hard to find in other foods. That just gives us even more reasons to eat those yummy yolks, despite the negative reputation the U.S.D.A has given them. Just make sure they are free-range!

This Simple Italian Omelet is just what the name describes: simple (and Italian)!


Serves 1

2 free-range eggs

1 handful spinach

½ an Italian sausage (Chorizo or Andouille would also be great), cut into half-moons

3 tbsp. marinara sauce

1 tbsp. plain, unsweetened almond milk (or milk of choice)

½ tsp. dried oregano

¼ tsp. garlic powder

1 tsp. ghee or coconut oil

Black pepper and salt, to taste


1.       Toss your sliced sausage into a pan over medium heat and cook until it is fully cooked. If your sausage is fully cooked, or “ready to eat” like mine was, skip this step.

2.       Add your spinach to the sausage and cook over a low heat until wilted. Stir in 2 tbsp. marinara sauce and remove from pan.

3.       Whisk your eggs along with the milk of choice, oregano, garlic powder, salt and pepper.

4.       Heat ghee or coconut oil in the pan over a medium-low heat.

5.       Add your whisked eggs to the pan and cover. Cook until the edges are firm and eggs are bubbly.

6.       Add your sausage, spinach, and marinara mixture to the center of the omelet, and with a non-stick spatula, carefully fold in half.

7.       Cover and cook once again for about 30 seconds.

8.       Remove to a plate and top with your remaining marinara sauce and a few sprinkles oregano.  


Question of the Day: “What do you like to do with eggs?”

~ The possibilities are endless! I love to poach them, bake em’, make omelets, and probably my favorite, make “NOatmeal!”

2 thoughts on “Simple Italian Omelet

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