1 whole egg

2 egg whites
1 cup of broccoli florets
1 handful baby spinach
1/2 a bell pepper, diced
1 teaspoon coconut oil
Salt & Pepper to season
1 teaspoon spicy
1 tablespoon medium salsa
1 tablespoon fresh cilantro
Begin cooking broccoli in a nonstick pan with the coconut oil until florets are tender. Lower the heat to lowest setting. Add spinach and peppers, stir. Whisk eggs and seasonings until frothy, immediately pour into pan and stir with a spatula. When eggs are semi-set and cooked, spread them out with the spatula in an even layer. When edges are completely set, flip upon itself into an omelet and top with chopped cilantro & fresh salsa. Serve with a toasted English muffin (spread with Greek yogurt cream cheese + sliced bananas and strawberries)