| 8 | 15 | 156 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 5 min | 10 min | 2 |
| 1 medium | Enoki mushroom (package, bottoms removed and chopped into 1 inch pieces) |
| 1/4 cup | Baby spinach (packed, chopped finely) |
| 1 small | Carrots (grated) |
| 2 medium | Egg |
| 2 tbsp | Soy sauce, tamari |
| 1 dash | Black pepper |
| 1 dash | White pepper (1 pinch) |
| 1 tbsp | Ghee (can sub with any type of oil) |
1. Place a large pan on medium heat. When the pan is warm, melt 1 tbsp of ghee.
2. Place all vegetables into a large bowl.
3. Crack 2 eggs into the mixture along with the tamari, and pepper. Mix until well combined.
4. Use a small ladle to make 2-inch mini omelets, leaving enough space in between each.
Fry for 2 minutes on each side.
| Meat Alternative | 0.5 |
| Vegetables | 0.5 |
