Heat a skillet over medium heat and when hot, pour in the grapeseed oil and cook the coconut aminos, onion, shallot, garlic, chilis, and mushrooms for about 5 minutes or until the shallots are lightly browned, and the mushrooms begin to soften.
Add the spinach and stir well.
In a small bowl, whisk the egg and egg whites, and a dash of salt and pepper.
Pour the egg mixture over the veggies and cook 2-3 minutes until the eggs set.
Serve with the grapefruit half and a slice of sprouted grain toast.