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Tropical Spinach & Pineapple Omelet

Serving Size

4

Ingredients

  • 1 tbsp Coconut Oil
  • 10 Eggs
  • Sea Salt & pepper, to taste
  • 1 cup Pineapple (cored and diced)
  • 5 1/4 oz Prosciutto (sliced into small pieces)
  • 1 cup Goat Cheese (crumbled)
  • 4 cups Baby Spinach

Directions

  • Heat 1 tbsp of coconut oil in a medium-sized frying pan over medium heat.
  • Whisk together the eggs, sea salt, and black pepper in a mixing bowl until frothy. Divide the egg mixture into four equal portions.
  • Pour one portion of the egg mixture into the skillet, tilting the pan to spread it evenly. Cook until the edges are set and the surface is mostly cooked through.
  • Sprinkle 1/4 cup of diced pineapple, 1.25 oz of prosciutto, and 1/4 cup of goat cheese on one half of the omelet. Gently fold the other half over the filling and cook for 1-2 minutes until the cheese melts.
  • Transfer the omelet to a plate and serve immediately with 1 cup of fresh baby spinach on the side.
  • Repeat steps 3–5 with the remaining ingredients to prepare three additional omelets.
  • Enjoy your omelet warm!

Notes

Gestational Diabetes Carb Count: ~ 8 g per omelet Protein content: ~ 30 g per omelet Prosciutto Alternatives: Use ham or turkey slices for a less salty option, or omit them entirely for a vegetarian version. No Goat Cheese: -Omit cheese or use feta or cheddar

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