After all these rounds, I truly believe that you finish a Whole 30 the way you started and so I aim to start strong! And full of flavour. And as breakfast is pretty much my favourite meal of the day – here we go with my ultimate in nutritious and delicious.
Mexican Scrambled Eggs with Avocado
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
Course:
Breakfast
Cuisine:
Mexican
Keyword:
Eggs, Mexican, Whole30
Servings: 2
Ingredients
- 4 large eggs
- 1/3 cup full-fat coconut milk
- 1 tsp chili powder
- 1 tsp cumin
- 1 tsp garlic powder
- 2 tbsps chopped coriander leaves
- 1 tbsp coconut oil
- 1/2 yellow onion chopped
- 1/2 cup chopped red bell pepper
- 6 baby tomatoes quartered
- Salt and pepper to taste
- Hot Sauce or more to taste
- Avocado slices for garnish
Instructions
-
Whisk together eggs, coconut milk, chili powder, cumin, garlic powder, and coriander leaves. Set aside.
-
Heat coconut oil in a large skillet over medium high heat.
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Add onion, capsicum, and baby tomatoes. Season with salt and pepper. Cook stirring for 5 minutes, until soft.
-
Add the whisked egg mixture, season with more salt and pepper, and cook for 5 minutes or until cooked through, stirring and folding the eggs occasionally.
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Once finished, Hot Sauce and garnish with avocado slices. Enjoy!
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