Spinach Egg Wrap Omelette with Spiced Squash - alive magazine

Ingredients

• 1 cup (250 mL) baby spinach, plus extra for filling
• 4 large organic eggs
• 2 Tbsp (30 mL) + 1 tsp (5 mL) avocado oil
• 1 small butternut squash, peeled and diced
• 1 1/4 tsp (6 mL) ground cumin
• 1/2 tsp (2 mL) ground coriander
• 1 small shallot, peeled and minced
• 1/4 tsp (1 mL) turmeric
• 1/2 cup (125 mL) plain Greek yogurt
• 2 Tbsp (30 mL) freshly squeezed lemon juice
• 1 clove garlic, peeled and minced
• 1 tsp (5 mL) dried or fresh, chopped chives
• Salt and pepper, to taste