Turn the heat on and add the coconut oil or butter.
Cut and chop onion into pieces half the size of your thumb.
Slice the mushrooms into four pieces each.
Put a smaill piece of oil in the pan. If it sizzles immediately, the oil is hot enough. If it does not sizzle, then heat the oil until another piece of onion sizzles immediately.
When the oil is hot enough, put the onions and mushrooms in the pan.
Crack the eggs, add them to the pan, and mix the eggs in the pan (Italian method), or mix the eggs in a bowl and then add to the pan. (You can easily substitute fish, chicken, turkey, liver, hamburger or steak, no more than 100-200 grams for the eggs.)
While the omelette or sautee is cooking, chop the garlic clove into small pieces.
Cook the omelette to taste on low- to mid-heat at least five to ten minutes until the onions and mushrooms release water and boil.
Turn off the heat, sprinkle and mix with pinches of fenugreeek, cumin, coriander (cilantro) cayenne pepper, and the chopped garlic.