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| Servings |
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Ingredients
- 2 tsp coconut oil
- 2 whole eggs
- 1 cup of fresh spinach
- 1 handful of fresh basil
- 1/2 of a tomato , quartered
- 1/2 of an avocado , sliced
- Pinch of sea salt & cracked black pepper
Ingredients
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Instructions
- Heat a medium skillet over medium heat with the coconut oil.
- Crack the eggs into the skillet and scramble. Set the eggs aside in a serving bowl once cooked.
- Next, add the spinach to the preheated skillet and sauté until wilted. This should only take a minute.
- Add the spinach to the bowl with the scrambled eggs and top with the fresh basil.
- Garnish with the tomato and avocado, and season with sea salt and pepper.
I am definitely going to try this tomorrow!!
I was looking for some inspiration for breakfast, and this sounds delicious!
I call these sorts of breakfast – a breakfast salad, Keep me full until lunch
Love that term, Cynthia! “Breakfast salad” is a great way to describe this recipe. 🙂