Sometimes when you’re busy and trying to eat low carb you just need a quick option. Here is one of my favorite quick dinners!

Serves 2


8 ounces fresh baby spinach or a sauté mix

5 fresh mushrooms, thinly sliced

2 large slices raw cheddar cheese, but organic white cheddar will do

3 slices leftover pastured bacon (optional)

3 pastured eggs

Lard, bacon grease, or avocado oil

Organic Italian seasoning

Sea salt & pepper



Warm a large skillet on medium heat.  Add 2 tablespoons of fat to the pan and sauté mushrooms until browned.  Then, add the spinach. Salt and pepper lightly.  Remove from pan and place mix in a bowl off to the side.  Add more 2 more tablespoons of fat to the pan (this will prevent the egg from sticking and make it easier to flip, butter is not a good fat for this) let the oil melt while you whisk the eggs.  Pour egg into a hot pan and let it fill up the pan.  Season the egg with salt and pepper.  Lay the sauté mix on one half of the omelet along with the slices of cheese and the bacon.  Season lightly with Italian seasoning. Place a lid over the skillet and put the burner on low.  Once the egg has been partially cooked, flip the side of the omelet without the toppings over onto the other half.  Place the lid back over until cheese is melted and egg is cooked.  Serve and enjoy!