Omelet stuffed with Sautéed Mushrooms, Spinach, and Zucchini

First, sauté your desired veggies, such as mushrooms, spinach, and zucchini, and set aside. In a separate bowl, whisk 2 organic eggs. Heat a nonstick pan over low-medium heat, then add a small amount of ghee. Pour the whisked eggs into the pan and let them cook until they are done all the way through without flipping. Once the eggs are mostly set, add your sautéed vegetables to one half of the omelet, then fold the other half over. Serve immediately, paired with organic salsa and 1/2 mashed avocado, and a piece of toast on the side.