In a skillet, drizzle ½ teaspoon of coconut oil. Add sliced zucchini, mushrooms, and spinach (or onions and peppers). Cook until tender but not brown.

 In a bowl combine 2 whole eggs, alkaline water, Himalayan sea salt, and a grind of pepper. Using a whisk, beat until combined but not frothy. In an 8 to10 inch skillet with flared sides, heat ½ teaspoon of coconut oil. Lift and tilt the pan to coat the sides.

 Add egg mixture to skillet; cook over medium heat. As eggs set, run a spatula around the edge of the skillet, lifting eggs and letting uncooked portion flow underneath. When eggs are set but still shiny, spoon filling of zucchini and mushrooms across center of omelet. Fold omelet in half and serve.