Crack the eggs into a bowl and scramble with the coconut aminos, cinnamon and pepper.
In a small nonstick skillet over medium heat, add the ghee or coconut oil.
Pour the eggs into the pan and allow to cook for 2-3 minutes undisturbed. Sprinkle the blueberries onto the eggs.
Cook for about 6-8 more minutes on low. Throughout that time, using the edge of a spatula, lift up the omelet and allow some of the liquid eggs to flow underneath. When most of the egg is cooked through, you’re ready to flip theomelet.
You need confidence here!! Remove the skillet from the heat, and put a small plate upside down on top of the skillet. Quickly flip the skillet over and the tortilla should fall out onto the plate. Be careful not to burn yourself!
Now, slide the omelet back into the skillet and cook for another 2-3 minutes.