Spinach goat cheese omelette with hemp seed

It is very fascinating the fact that hemp comes from the same family as marijuana (Cannabis sativa plant) and is very often confused with it. Hemp contains less than 1% of the psychoactive drug while marijuana contains up to 20% or more. I know what you’re thinking; there is no way you can get high by eating hemp seed, this is a fact.

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It is cultivated for industrial use such as recyclable paper, textiles, fuel and biodegradable plastic, but also for its seeds and oil for cooking. Even though those plants are so different, hemp cultivation for industrial use in prohibited in the U.S. since 1950! They just can’t set it apart from marijuana just because they are from the same plant family.

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The benefits of eating hemp seed and cooking with it are priceless. It is allergy-free, very digestible, it contains amino acids, good fats and protein. Studies have shown that consuming hemp seed or hemp oil can help in the healing process of immune deficiency diseases! And except all that, it is tasty too and fits with almost anything! Combined with spinach, goat cheese and eggs you have a super healthy recipe for any time of the day!

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Time Needed: 20 min, Serves up to 4 people
Equipment: oven safe frying pan or skillet

2 tbsp olive oil
1 red onion diced
300gr fresh spinach
6 eggs
100gr soft goat cheese
2 tbsp hemp seed
ground black pepper
some cherry tomatoes
grilled brown bread

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Heat on a frying pan the olive oil. Saute the onion. Add the fresh spinach in doses stirring till it shrinks and the moisture is vaporised. Whisk the eggs on a separate bowl firmly.

Pour the eggs in the pan, season with salt and pepper, stir a little bit till everything is combined and add the goat cheese and hemp seed on top. Cover with a lid and let the omelette cook in low heat for about 8 minutes. Don’t try to turn over the omelette (this can prove a real disaster) but put your oven safe frying pan in the oven under the grill for about 1 minute till the topside gets golden brown.

Transfer the omelette on a plate and cut it in four portions. Serve with some fresh cherry tomatoes and grilled brown bread.


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