Omelette stuffed with spinach and cheese for a breakfast.

Total Time: 15 minutes
Serving Size: 1

3 eggs, beaten
1/2 cup fresh spinach
1/2 cup fresh mushrooms
1/4 cup fresh red bell pepper, diced
salt and pepper, to taste
1 tbsp coconut oil

In a skillet saute mushrooms and peppers in coconut oil until tender, set aside in a bowl.  Take whisked eggs and pour into skillet. Cook over medium heat lifting slightly with spatula to allow uncooked portion to flow underneath until eggs are set, approximately 3-5 minutes. Place sautéed vegetables on half of the omelet.  Gently fold over the other half and slide onto a plate.  Can add cheese if desired.