Healthy Spinach & Tomato Breakfast Scramble

I had this breakfast for the past 2 days in a row it is so good! I was skeptical on day 1, but I enjoyed it so much I made it again today! I got the idea from the Beyond Diet website (which I admit I haven't read through all the way yet). It suggests making an omelet. I prefer it this way instead. I modified the suggested ingredients as well to fit our family's culinary lifestyle. Without further ado...

Serves: 1
Calories: 214

Ingredients:

• 2 Cage free organic brown eggs
• 1 cup frozen organic chopped spinach
• 1 organic red vine ripened tomato (or approx. 1 cup), chopped
• 1 tsp organic extra virgin oil coconut oil (you can use scented/flavored or unflavored/unscented)
• Sea salt to taste
• Ground black pepper to taste

Directions:

1. Chopped tomato. 
2. Heat coconut oil on medium in skillet. I use the flavored oil. It gives it a nice added flavor, I promise it's not overpowering.  
3. Add spinach. 
4. When spinach appears to be no longer frozen and almost ready, add eggs. Stir frequently to avoid burning and sticking. 
5. Add salt and pepper. Stir. 
6. When eggs appear to be almost cooked, add tomatoes. Stir until tomatoes are warm. 
7. Transfer food to plate. Additional salt and pepper to taste.