Egg Scramble Recipe
Heat the coconut oil in a pan and throw in the tomatoes and mushrooms, allowing them to sautee on a medium high heat for 3 minutes until soft and tender.
Whisk the two eggs in a measuring jug and season with salt and pepper before pouring on top of the mushroom and tomato mix, using a wooden spoon to quickly stir to get that scramble going! Toss in the spinach and feta at the same time.
Once the spinach has wilted, it’s ready to go. Serve up on a plate with chilli (if using) and season as you like. Dig in!