Breakfast and Lunch & Dinner

Thin Green Spinach And Herb Omelettes

By Chef Sylvie
Gluten Free, Grain Free, and Vegetarian
PREP TIME: 10 min
COOK TIME: 5 min
TOTAL TIME: 15 min

Thin omelettes made with spinach and fresh herbs.


  • 2 Tablespoons fresh herbs such as chives, flat leaf parsley, tarragon and chervil
  • 1 handful of baby spinach
  • 2 large eggs, at room temperature
  • 2 Tablespoons/30ml coconut milk
  • ½ teaspoon lemon juice
  • Pinch fine sea salt
  • Freshly ground black pepper
  • 1-2 teaspoons coconut oil for pan
  • Lightly dressed salad greens of your choice
  • 1 or 2 ounces fresh goat cheese, crumbled (optional)


  1. In the bowl of a mini food processor pulse the fresh herbs and spinach until finely chopped.
  2. Add the eggs, coconut milk, lemon juice, a pinch of salt and pepper; pulse until well combined.
  3. In a medium non-stick omelette or crêpe pan, melt coconut oil over medium-high heat, tilting the pan so that it coats the surface evenly.
  4. Add the egg mixture swirling quickly so that it forms an even layer over the bottom of the pan.
  5. Cook just until egg is just set, edges are dry and the top is just set (1-2 minutes).
  6. Run a spatula around the edges and lift slightly to loosen it from the pan.
  7. Repeat with remaining egg mixture.
  8. Fill half the omelette with salad greens and crumbled cheese (if using), and fold other over the filling.

This recipe originally appeared on Gourmande in the Kitchen.