Warm the coconut oil in a skillet over medium heat.
1 tablespoon coconut oil
Add the turmeric root and black pepper to the oil, stir twice and simmer for 1 minute to infuse.
1 inch fresh turmeric root, 1/4 teaspoon ground black pepper
Add the mushrooms, spinach, thyme and salt. Saute for 3-5 minutes, until mushrooms are cooked and spinach wilted. Transfer mixture to a bowl and set aside.
1 cup spinach, 1/4 cup mushrooms, 1/2 teaspoon dried thyme, 1/4 teaspoon salt
Pour whisked eggs on the skillet, swirl the pan so the eggs are evenly distributed and they cook in a circle. Leave to cook for 2 minutes.
3 whole eggs
Add the veggie saute on one half of the circle. Top with crumbled cheese. Fold over in half once the eggs are set. Serve warm
2 tablespoons goat cheese