Artichoke and Spinach Greek Omelet

Yield: 4 servings

10 eggs 
1 cup chopped artichoke hearts, packed in water 
1 large tomato 
4 oz fresh baby spinach, chopped 
2 cloves garlic, minced 
⅔ cup green olives, chopped 
½ tsp dried thyme 
½ tsp dried oregano 
Sea salt and freshly ground black pepper 
2 Tbsp coconut oil 

In a large bowl, whisk together all the ingredients except the oil. Heat the oil in a large skillet over medium high heat. Pour the mixture into the skillet. After 1 to 2 minutes, when the omelet has begun to brown, fold it in half and continue to cook for another 1 to 2 minutes on each side until the center is cooked through. Serve immediately.

Recipe courtesy of Dr. Tom O’Bryan.

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