Anchovy Spinach Omelette

Total Time: 10 mins

Prep Time: 2 mins

Cook Time: 8 mins

Okay... Now don't get scared... this dish is a lot better than it looks and the nutritional value of it is incredible! This recipe is also super easy and adjustable to your palette. Anchovies have a really intense taste which is perfectly mellowed by the egg and spinach, but still delivers a perfectly seasoned and umami flavored dish. Anchovies are amazing as they are a great source of protein, calcium, and Omega 3 fats. Spinach is great for its iron and protein!

Ingredients:

Packet of dried anchovies

2 eggs

Almond milk

Spinach

Chili powder

Dried oregano

Garlic salt

Pepper

Horse radish (for garnish)

Ginger (for garnish)

Fresh oregano (for garnish)

Nutrition:

285 calories 25g fat 2.8g carbs 52g protein

Steps:

1) In a pan, add the spinach with a bit of olive oil over low heat and add a lid on top of the spinach. This is in order for the water to come out of the spinach to sauté it.

2) In a separate bowl, crack two eggs and whisk until the yolks are completely stirred into the whites. Slowly pour a bit of the almond milk while continuing to stir, don't add too much or else it will be too watery.

3) After around 4 minutes of the spinach sitting on the pan, add a bit of butter or olive oil and add less then a handful of the dried anchovies. Stir them in the pan with the spinach to fry them a bit and get rid of a little fishy flavor. Add the spices: chili powder, dried oregano, garlic salt, and pepper to the pan.

4) Add the egg mixture to the pan, let it sit for about 4-5 minutes on each side over medium to high heat. You can add more spices to the egg if you want.

5) When cooked and lightly brown on both sides, fold the omelette on the plate and you can put cheese inside to melt (feta would be great) or you can put a bit of horseradish like I did.

Enjoy! (and don't stare at the fishies' eyes for too long)