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.