Egg Scramble with Spinach, Tomato and Basil

Ingredients:
5 large eggs
2 tsp. coconut oil or olive oil
1/2 tsp. sea salt
4 fresh basil leaves, finely shredded
8 grape tomatoes, chopped
1/4 tsp. ground pepper
1 cup spinach leaves, chopped

Directions:
Dice the tomatoes and add basil and set them aside. Heat the oil in a skillet on medium heat. When heated, add the diced tomatoes and basil and sauté for two minutes. Add the beaten eggs and cook, stirring occasionally to cook the eggs through, about five minutes. Move to a plate and top with fresh chopped spinach leaves.

Makes 2 servings