3-4 Eggs, Slightly Beaten
1 Cup Fresh Spinach
1/2 Cup Fresh Mushrooms
1/2 Cup Onion, Chopped
1/2 Teaspoon Sea Salt
1 Tablespoon Coconut Oil
In a skillet, sauté the mushrooms, onions, and spinach leaves until tender, remove from the skillet.
In a small bowl, stir together the remaining omelet ingredients except coconut oil. In the same skillet, heat coconut oil.
Pour egg mixture into skillet. Cook over medium heat lifting slightly with spatula to allow uncooked portion to flow underneath until eggs are set (3-4 minutes).
Place sautéed mushrooms, onion, and spinach on half of omelet.
Gently fold over the other half and slide onto a plate.