2 tablespoons grass-fed butter, ghee or coconut oil
1 small onion, thinly sliced
4 cloves garlic, minced
1 cup broccoli florets, finely chopped
4 cups cups spinach, roughly cut
4 eggs, beaten
1 cup egg white
½ teaspoon sea salt
¼ teaspoon dried oregano
Preheat oven to 350°F.
In a skillet, heat the butter over medium heat. Add onions and sauté for 3 minutes. Add garlic and broccoli and cook until softened (about 5 minutes).
Add spinach until just wilted, then pour eggs on top of veggies and shake pan to settle eggs into the vegetables. Season with salt and oregano. Move skillet to oven and bake for 20-25 minutes, or until cooked through.
Serve with 2 tablespoons salsa, if desired.