Scrambled Eggs with Fresh Salsa


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Scrambled Eggs

Makes 2 servings
* 1 teaspoon coconut oil
* 1 small onion, diced
* 2 cups spinach
* 4 eggs, beaten
* Sea salt and black pepper

Place a pan over medium-low heat. 

When the pan is hot, add coconut oil and onion. Sauté for 2 minutes until soft. 

Next, add spinach and sauté for 1 to 2 minutes until spinach begins to wilt. 

Finally, add eggs, sea salt, and black pepper. 

Scramble until cooked through. Top with Fresh Salsa.

Fresh Salsa

Makes 2 to 3 cups

* 2 large tomatoes, chopped
* ½ small onion, chopped
* 1 jalapeno, chopped (optional)
* 1 lime, juiced
* ½ bunch fresh cilantro, chopped
* Sea salt and black pepper

Add all the ingredients to a mixing bowl and stir gently. 

Cover and let it sit in the refrigerator until ready to eat.