Veggie Omelet

Sauté some mushrooms, diced squash, and chopped white onion in avocado oil over medium-high heat until the squash begins to soften, about 4 minutes. Add 1-2 handfuls of spinach and cook for 1 more minute. Turn the heat down to low and pour in the eggs, then sprinkle with salt and pepper. Cover and cook until the eggs are cooked through. You can fold over or slice it in half and serve 2 people open-faced style. Serve with salsa and optionally a mimosa.