Crack the eggs into a small bowl. Add the parsley, salt and pepper, and whisk with a fork until combined. Set aside.

Meanwhile preheat a large non-stick skillet over medium heat. Add the coconut oil, the fennel and green onions. Reduce heat to medium low and sauté until tender and

browning. Stir in the spinach until wilted and remove from heat. Sprinkle with a bit of salt and pepper if desired.

Once the pan has cooled somewhat, pour the egg mixture overtop. Make sure to cover all the ingredients evenly in the pan. Then allow to cook over medium low

heat. Once the eggs are set begin to tilt the pan from side to side to spread the remaining egg liquid towards the edges.

When the eggs are almost done, add the feta or grated parmesan (or both) on top and allow the cheese to melt a little. Then plate the omelet and fold in half.

Optional: Stuff the omelet with fresh broccoli sprouts or more greens like arugula if desired.