Scrambled Eggs with Spinach

Serves 1

 

1 teaspoon coconut oil

1 cup baby spinach

2 eggs, whisked

Sea salt and black pepper, to taste

1 large gluten-free tortilla, warmed

2 tablespoons pico de gallo

 

In a bowl, using a fork, beat together the eggs, salt, and pepper until blended. Add coconut oil to a medium frying pan over medium heat. When hot, add spinach. Sauté for 3 minutes, then add eggs. Then stir until fully scrambled. Serve eggs inside a tortilla. Top with pico de gallo.

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