Egg and Spinach Omelette

Who says eggs have to be boring?

Come with us to make this protein packed breakfast!

Ingredients:

4 Eggs

Good handful of Baby Spinach

Cobram Estate Extra Virgin Olive Oil (EVOO)

Murray River Salt

Method:

• Whisk eggs.

• Heat a good glug of EVOO in a frypan on medium heat.

• Throw in baby spinach with some salt, and mix until spinach is slightly wilted.

• Pour your egg mixture into the frypan.

• Cook mixture and fold into an omelette shape.

• Enjoy!

Tips: Got any leftovers? Keep them in the fridge for a snack throughout the day.