Like a little spice to kickstart your morning? Check out this delicious southwest scramble from the book, Body Love Every Day, by Kelly LeVeque!
6 pasture-raised organic eggs
1 tbsp ghee
1/4 cup chopped green bell pepper
2 tbsp minced yellow onion
2 tbsp cilantro or other microgreens (or use regular cilantro)
3 baby heirloom tomatoes, thinly sliced
Salsa, guacamole, diced avocado, or hot sauce (optional)
- Whisk the eggs in a bowl.
- In a frying pan over medium-high heat, melt the ghee. Add the bell pepper and onion and sauté until the onion is translucent, 3 minutes. Pour in the eggs and scramble them gently, stirring occasionally with a spatula until cooked through.
- Plate the scramble with cilantro microgreens and tomatoes. Serve with salsa, guacamole, chopped avocado, or hot sauce, if desired.
You could also add beans and corn, as well!