Kitchen Sink Scramble
Provided By Coach Meredith
Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes
2 T Coconut Oil
½ Onion, finely chopped
½ Bell Pepper, any color, cut into strips
1 C sliced Button, Cremini, or Portabella mushrooms
1 C chopped greens (Kale, Spinach, Chard, Mustard Greens)
6 Large Eggs
1 Avocado, sliced
¼ t Sea Salt
¼ t Black Pepper
HEAT a large skillet over medium-low heat. Add the coconut oil and melt to coat the bottom of pan. When pan and oil is hot, add the onion, bell pepper, and mushrooms. Cook, stirring until the onions are translucent, about 4-5 minutes.
STIR in the greens and cook until they begin to wilt (time varies on type of greens used). Add the eggs and cook, stirring frequently and scraping the bottom and sides of the pan to prevent sticking, until the eggs are scrambled, fluffy, and look wet not runny (5-7 minutes).
REMOVE pan from heat, top with diced avocado, season with salt and pepper, and serve.
** Recipe can be made with whatever veggies you like or have left over to use for the week. Play around with it, be creative!