2 free range eggs
2 mushrooms, sliced
½ zuchinni, sliced
¼ cup capsicum, diced
½ cup spinach
Coconut oil, for cooking
In a frypan, heat the coconut oil over a medium-low heat. Cook the eggs to your liking.
Put the eggs aside.
Sautee the mushrooms and zucchini for a few minutes or until cooked.
Place everything on a plate, eggs, spinach and cooked mushrooms and zucchini.
Season with Pink Himalayan salt.