- First, melt the coconut oil in an oven-suitable pan at low-medium heat on the hob and preheat your oven to 170°C
- Fry onion in coconut oil for about 5 minutes, until golden brown
- Next, add avocado to the pan and fry for just about 2-3 minutes while stiring
- Then, add the spinach and also stir-fry it for 2-3 minutes
- Pour the cream into the pan, add all seasonings and mix everything
- Now, drop the eggs on top, stir everything for 1 minute and finally, put the pan into the oven for 15-20 minutes, until everything is solid
You can check if the omelette is done by poking into it with a chopstick.
If you pull out the chopstick and it is clean your omelette is done. If there are moist residues from the eggs on the chopstick the omelette needs a few more minutes.
I used frozen spinach that I thawed in the microwave before adding it to the pan.
If you use fresh spinach you don't necessarily need to precook it, but give it a few more minutes of frying in the pan.
I like to eat this dish with some cream cheese on the side.
You may also add shredded cheese on top right before you put the pan into the oven.