* 2 island eggs, beaten
* 1 tsp coconut oil
* 2 small mushrooms, sliced
* 5-10 cherry tomatoes, halved
* 1 Tbsp red pepper, rough chopped
* Red onion, cut into a few half-moon slivers
* 1/2 tsp sea salt
* 1/2 tsp black pepper
1/ Add coconut oil to a small frying pan, and heat on medium-high heat. Once it’s hot, add the eggs, reduce to medium heat, and cook for 1-2 minutes until the eggs have begun to set.
2/ Without yet flipping the egg, sprinkle in the mushrooms, tomatoes, red pepper, salt, and pepper into the egg mixture.
3/ After another 1-2 minutes, use a spatula to flip your omelet, and cook for another 1-2 minutes or until the eggs are no longer runny.
4/ Flip one more time so that the egg-only side of your omelet is browned just a bit. Yum!
5/ Fold the omelet in half, plate, and garnish with fresh rosemary and as desired. ENJOY!!