Tangerine and Spinach Omelet [Paleo] [Low Carb]

After a long, blessed holiday season and New Year, we're back with some seasonal citrus and fresh spinach. I hope the holidays were as great for everyone else as for us; I have been so busy visiting with family that I haven't had much time to sit down at a computer at all. I'll fill everyone in on all the boring details of our Celtic wedding shower which we held on Yule (Winter Solstice) and whatnot later, but for now, let's eat!

2 Clementine oranges, peeled & sectioned
4 oz. whole organic mushrooms
1/2 bag (5 oz) fresh spinach
4 free range eggs
2 T. extra virgin coconut oil (frying)
2 jalapeños (optional)
~ 2-3 oz. lite coconut milk (for whipping eggs- optional, can use water)

Seasonings:
garlic powder
rosemary (fresh)
curry powder
1 T. balsamic vinegar
2-4 T. extra virgin olive oil
sea salt and pepper

Turn your skillet to medium high and add the coconut oil to melt. Add a tablespoon of water (or lite coconut or other "milk" or olive oil) and whisk the eggs in a medium bowl. Wash and pat dry the spinach and fresh rosemary. Peel and section the oranges and set aside.

Add the mushrooms, orange segments, and seasonings to the skillet and saute for about 2 minutes until the mushrooms are a bit brown. Add the spinach, balsamic vinegar, and olive oil and reduce the heat to low, covering and steaming for another 1-2 minutes or until the spinach is just barely limp or soft and bright green. Uncover and remove everything from the pan and set aside. You may want to add more coconut or olive oil to the pan so the eggs do not stick.

Whip the eggs one last time and add the fresh rosemary, sea salt, and pepper. Pour the eggs into the pan and cover. Cook at low to medium low for a few (~2-3) minutes until the eggs are set and no longer runny (they even steam and "poof" a bit when they cook covered).

Once the eggs are finished, add the previously sauteed veggies to half the egg. Use your spatula to gently lift the sides of the egg to ensure no egg stuck to the pan. Finally, use the spatula as a lever and flip the uncovered half of the egg over the filling and serve garnished with a sprinkle of fresh pepper and rosemary sprigs.