| 9 | 11 | 320 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 5 min | 6 min | 1 |
| 2 medium | Egg (organic, cage-free, pastured) |
| 1 tbsp | Coconut oil (or olive oil) |
| 2 tbsp chopped | Yellow onion |
| 1/4 cup pieces | Button mushrooms (sliced) |
| 1/2 cup | Spinach (fresh, organic) |
| 1/2 cup | Artichoke hearts, canned (packed in water or olive oil, optional.) |
| 1 tsp | Chives |
| 1/2 tsp | Salt and pepper |
| 1 tbsp | Salsa, ready-to-serve (Optional garnish. Organic, no sugar added.) |
In a bowl whisk egg(s) vigorously for 15 seconds.
Heat oil in skillet over medium heat.
Add onions and cook for 2 to 3 minutes, making sure not to burn.
Add mushrooms and spinach, and cook for another minute.
Add egg(s) to pan and continue to stir, scrambling all ingredients to desired doneness.
Add a little more oil during cooking, if needed.
Sprinkle with sea salt, pepper, and chives to taste, and add salsa, if desired.
| Meat Alternative | 1 |
| Vegetables | 2.2 |
