Spinach, Feta and Figs Omelette

Ingredients

• 15 g shallots
• 20 g eggplant
• 1/2 tsp salt
• 2 small figs
• 4 small eggs
• 1/2 tbsp coconut oil
• 1 tsp nutmeg
• 1 cup chopped kale
• 2 cups spinach
• 1/4 cup reduced fat feta

Directions

1. Gentle simmer spinach and kale for a few minutes.
2. Rinse well, squeeze out as much water as possible. Set aside.
3. Heat grill to 400 °F (200 °C).
4. Sauté onion and eggplant slices into a small saucepan with coconut oil for 3 minutes.
5. Turn off the heat, season with freshly grated nutmeg and salt and pepper, add spinach and kale and leave to infuse for a couple of minutes.
6. Add whisked eggs then sprinkle with feta cheese and top with sliced figs. Grill for 5 minutes or until golden and tender.
7. Serve with green salad.