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Whisk the eggs together in a small bowl. Season with salt and pepper to taste.
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Heat the ghee or coconut oil in a nonstick omelet pan over medium heat.
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Add the eggs to the pan and cook for 2-3 minutes stirring constantly until the eggs begin to scramble.
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Once the eggs have started to scramble stop stirring. Allow to cook for an additional 3-5 minutes until the eggs begin to set. Add the spinach on top of the omelet. Fold in half. Continue to cook until the spinach begins to wilt.
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Transfer to a plate and serve.