|5 min||6 min||1|
|2 medium egg||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.)|
|1/2 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.