Ingredients:

6 ounces egg whites

3 ounces spinach 

3 ounces canned black beans

6 grams flaxseed

½ ounce Earth’s marinade

¼ ounce coconut oil

Scaling Directions:

1. Place cold pan on scale and tare scale to zero, then set aside.

2. Wash and dry spinach and scale.

3. Drain black beans from can and rinse to wash out sodium, scale.

4. Scale egg whites, flaxseed and Earth’s marinade together, then whisk with a fork.

Cooking Directions:

1. Coat the pan with coconut oil and heat.

2. Add black beans and spinach to the pan, cover with lid to slow cook spinach on low heat.

3. After spinach has decreased in volume, add the egg mixture and cook on medium heat.

4. Flip the egg after a crust has formed.

5. Turn the heat to low to finish cooking the omelette.

Tips:

• Breakfast should be consumed within the first hour of waking up to begin accelerating your metabolism

• Omelette will inflate because of the flaxseed and heat, but will decrease in size as it cools.   If serving is too big, split into two meals.

• Prep days ahead for faster cooking.