Vegetable Scramble

Serves: 2

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
4 Eggs
1-2 Cherry Tomatoes, diced, for garnish
1/4 Avocado, diced, for garnish

1. Heat coconut oil in a skillet over medium heat.
2. Sauté the vegetables for 3 minutes, or until tender.
3. In a small mixing bowl, whisk eggs.
4. Pour the eggs over the vegetables and stir.
5. Stir frequently to scramble.
6. Season with a dash of salt and pepper, top with diced tomato and avocado.

The original recipe can be found at the 30 Day Intro to Paleo Meal Plan.