Prepare onions & spinach — In a non-stick skillet, heat 1 teaspoon ghee over medium heat. Add chopped onion and saute until beginning to turn translucent. Add chopped spinach, cover and continue to cook over medium-low heat, stirring occasionally, until spinach has wilted.
Prepare & assemble omelet — In a separate, non-stick skillet, heat 1 teaspoon ghee over medium heat. While doing so, beat eggs just until blended. Pour eggs into skillet and cook until just set, pushing in on sides to allow additional egg liquid to run into the pan an under the cooked egg. If desired, flip egg over and turn off heat. Add spinach/onion mixture to the center of cooked egg, then turn out onto a plate by tilting skillet, allowing the first half of the omelet to slide out and then lifting the skillet in such a way as to fold the second half over the first.
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|Serving Size: 1 Serving (160g)|
|Recipe Makes: 1 Serving|
|Calories from Fat: 176 (72%)|
|Amt Per Serving||% DV|
|Total Fat 19.5g||26 %|
|Saturated Fat 8.8g||44 %|
|Monounsaturated Fat 3.8g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 438.1mg||135 %|
|Sodium 319.6mg||11 %|
|Potassium 331.9mg||9 %|
|Total Carbohydrate 3.8g||1 %|
|Dietary Fiber 1g||4 %|
|Sugars, other 2.8g|
|Protein 13.7g||20 %|
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Calories per serving: 243
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