Balsamic Onion and Spinach Omelet

• 8 eggs
• 1 large yellow onion, roughly chopped
• 4 cups fresh spinach, or 8 oz frozen, thawed, squeezed dry
• 2 tbsp cooking fat (i.e. ghee or olive oil), plus more for cooking omelets
• 1 ½ tbsp balsamic vinegar
• 4 tbsp water
• Sea salt to taste

• In medium size skillet heat 2 tbsp of cooking fat over medium high heat.
• Add chopped onions and cook until slightly golden, about 5-10 minutes, stirring often so the onions do not burn.
• Turn down to low heat and stir in balsamic vinegar and salt to taste.
• Add the spinach leaves until they just start to wilt. If using frozen spinach, leave the spinach in the pan long enough to warm it up.
• Remove the onions and spinach from the pan and set aside.
• In a separate bowl whisk together 2 eggs and 1tbsp of water until the yolk and whites are blended.
• Re-heat the same skillet used for the onion and spinach over medium heat with 1 tbsp cooking fat.
• Pour eggs into heated skillet making sure to coat the entire pan, use a spatula to stir the omelet gently while it cooks to allow uncooked parts to run underneath.
• When the omelet is set fill ½ of the omelet with a ¼ of the onion spinach mixture, fold the other half of the omelet over the filling, cook for another minute.
• Remove from heat and slide on to a plate.
• Repeat the process with remaining ingredients.