Coconut Oil Scramble
I don’t much like omelets. I would rather have a scramble if I can’t have poached or over easy eggs. Experiment with different vegetables and cook your scramble in olive oil one day and coconut oil the next.
Serves 1
½ Onion, chopped
5 Cherry tomatoes, halved
½ teaspoon salt
½ teaspoon pepper
2 Eggs, beaten
1 tablespoon coconut oil
2 tablespoons salsa
1 tablespoons shredded cheese
¼ Avocado, sliced (optional)
Add the onion, tomato, salt, and pepper to the beaten eggs in a bowl and mix. Add the coconut oil to a skillet and heat over medium-high heat. Once hot, add the egg mixture and cook until the eggs begin to set (about 2 minutes). Stir the mixture with a spatula and cook until the eggs are no longer runny (about 1 more minute). Transfer to a plate, and serve hot with salsa and sliced avocado on top. Add some fruit such as half a banana.