Crack the eggs into a small bowl. Add the rosemary,

optional chili flakes, 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 spinach, artichokes, sundried tomatoes, and kalamata olives. Reduce heat to

medium low and sauté until the spinach has wilted.

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 parmesan cheese and allow the cheese to melt a little. Then plate the omelet and fold in half. Stuff with diced

tomatoes and arugula if desired.