This is one of my favorite recipes to make for breakfast or lunch when I am cleansing and preparing for spiritual work. It's great to take when you are on the go and need to bring food for later on in your work day.
-2 table spoons of coconut oil
-6 small red potatos,sliced
-1 cup of torn spinach
-1 cup of mushrooms,sliced
-1 tomato, sliced
Heat the coconut oil in a medium skillet over medium heat. Place potatoes and mushrooms in the skillet, cover, and cook about 10 minutes, until tender but firm. Mix in spinach and tomato. Continue cooking 1 to 2 minutes, until spinach is wilted.
In a medium bowl, beat together eggs and broth. Pour into the skillet over the vegetables. Reduce heat to low, cover, and cook 5 to 7 minutes, or until eggs are firm.