Green Eggs and Green Chili Lime Chutney
4 cups baby spinach
1 TBS Himalayan pink
1 TBS ghee
In a blender, combine spinach, eggs and salt. Blend for 10 seconds.
Heat the ghee in a frying pan and scramble the egg and spinach mixture until little liquid remains. Remove from heat. Eggs will continue to cook after removal so don't over cook.
Add green chili lime chutney to top.
Also great with sautéed mushrooms and tomatoes.