Veggie Scramble

Veggie Scramble

Ingredients

  • 6 whole Large Eggs
  • 1/4 cup Unsweetened Coconut Milk
  • Salt and Pepper, to taste
  • 2 Tablespoons Olive Oil
  • 1/2 whole Onion, Diced Small
  • 1/2 cup Cherry or Grape Tomatoes, Halved
  • 1-1/2 cup Baby Spinach

Preparation

  1. Mix together the eggs, coconut milk, salt, and pepper. Set aside.
  2. Heat a nonstick skillet over medium heat and melt the oil. Cook the onions for several minutes, until golden brown. Add the tomatoes and spinach and sprinkle with salt and pepper. Stir to begin to wilt the spinach, then pour in the eggs.
  3. Reduce the heat to low and stir, cooking slowly, until soft curds form. Continue stirring/folding until the eggs are cooked.
  4. Serve with fresh fruit for breakfast, lunch, or dinner!

Optional: Add hot sauce, salsa, Sriracha, pesto, or anything you’d like to the egg mixture.

 

 

 

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