1/2 T Coconut Oil
1/2 C halved, roasted Brussel Sprouts
1/2 C diced Green Onion
1/4 C diced Green Bell Peppers
1-2 Cherry Tomatoes, diced, for garnish
1/4 Avocado, diced, for garnish
- Heat coconut oil in a skillet over medium heat.
- Sauté the vegetables for 3 minutes, or until tender.
- In a small mixing bowl, whisk eggs.
- Pour the eggs over the vegetables and stir.
- Stir frequently to scramble.
- Season with a dash of salt and pepper, top with diced tomato and avocado.