Rainbow Scrambled Eggs
Author: 
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 2 organic free range eggs
  • 2 cups spinach
  • 4 sugar plum tomatoes, sliced
  • ½ avocado, cubed
  • ¼ red bell pepper, cubed
  • ¼ onion, cubed
  • 1 tsp. extra virgin coconut oil
  • a pinch of dried oregano
  • a pinch of dried basil
  • a pinch of black pepper
  • pink Himalayan salt to taste
Instructions
  1. Cut tomatoes, onion, avocado and red bell pepper.
  2. Beat the eggs, salt, oregano and basil in bowl until blended.
  3. Heat the coconut oil in a skillet over medium low heat until hot.
  4. Pour the eggs into the skillet and let them sit for a minute.
  5. Start stirring until they are almost done, but still silky.
  6. Toss tomatoes, onion and red bell pepper and avocado into the eggs, and gently stir for a little bit more, until they are done, with a creamy consistency.
  7. Serve in a plate accompanied by your favorite cup of herbal tea. Enjoy!
Nutrition Information
Serving size: 1
Recipe by Lighter Self at https://lighterself.com/rainbow-scrambled-eggs/