4 tbsp ricotta cheese
1 chopped onion
1/2 c sliced mushrooms
2 1/2 c organic baby spinach
3 slices Pepper Jack cheese
Salt & pepper to taste
1 tbsp coconut oil
In a medium skillet saute onions with coconut oil.
Meanwhile, add eggs and ricotta to a bowl and beat together .
Add mushrooms, salt and pepper and whisk
Add spinach and fold in until coated.
Add sautéed onions into mixture and stir in slowly.
Pour back into pan and cook over medium heat until most of the liquid is gone and edges browned.
Cut heat in half and cook another 20 minutes or until liquid is absorbed.
Add slices of cheese and let melt.
Cut and serve warm.