Crack 4 eggs into a glass bowl and add coconut milk. With a fork, whisk the ingredients together.
In a 7-10 inch non-stick skillet on the stove top over medium heat, add a few drops of olive oil to coat the pan.
Pour in egg mixture.
With a spatula, GENTLY PUSH cooked portions from edges toward the center with inverted turner so that uncooked eggs can reach the hot pan surface.
When the top surface of the eggs is thick, and no visible liquid remains, place leftover sauted spinach mixture on one side of the omelet. FOLD omelet in half with a spatula or pancake turner. With a quick flip of the wrist, turn pan and INVERT omelette onto a serving plate.
Serve immediately with leftover roasted sweet potatoes and toast.
Recipe by at https://maryannridinispencer.com/breakfast-veggie-omelette/