Thin Baby Spinach & Herb Omelettes

These are lovely thin omelettes that can double as gluten-free/grain-free crêpes. They are incredibly quick to make, no more than a few minutes, and can be filled with whatever you like/have in your fridge.

(Gluten Free, Grain Free, Sugar Free. Omit cheese for Paleo)

Serving Size: Serves 2


  • 2 large eggs, at room temperature
  • 2 Tbsps heavy cream or coconut milk
  • A few fresh herbs such as chives, flat leaf parsley or tarragon
  • Small handful of baby spinach
  • Salt & pepper to taste
  • Butter or coconut oil for pan
  • Favourite fillings


  1. In a food processor pulse the fresh herbs and spinach until finely chopped.
  2. Add the eggs, cream, a pinch of salt and pepper and pulse until well combined.
  3. In a non-stick pan, melt butter or coconut oil over medium-high heat, tilting the pan so that it coats the surface evenly.
  4. Add the egg mixture making sure that it forms an even layer over the bottom of the pan.
  5. Cook just until the egg is set (when the edges are dry and the top is just set)
  6. Run a spatula around the edges and lift slightly to loosen it from the pan.
  7. Repeat with remaining egg mixture.
    Add your favourite filling ingredients then fold over half of the omelette.
  8. Serve over a bed of salad greens
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