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
  1. Whisk together eggs, coconut milk, chili powder, cumin, garlic powder, and coriander leaves. Set aside.
  2. Heat coconut oil in a large skillet over medium high heat.
  3. Add onion, capsicum, and baby tomatoes. Season with salt and pepper. Cook stirring for 5 minutes, until soft.
  4. 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.
  5. Once finished, Hot Sauce and garnish with avocado slices. Enjoy!

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