1 tbsp shallot
1-2 pieces of sliced roasted red & yellow pepper (Trader Joes)
1/ cup spinach
¼ cup basil
2 tbsp goat cheese
2 tbsp ghee
Sweat chopped shallot (or onion) in ghee until translucent.
Add red pepper and sauté for 1 min.
Whisk 4 eggs together in a small bowl
Pour eggs over shallot and peppers and cook for 2 minutes
Sprinkle spinach leaves on top of of eggs.
Flip omelet add goat cheese and cook for an additional 1 minute.
Fold and plate.
Add chopped basil and a few goat cheese crumbles to the top of omelet.