Ingredients
- 1 tablespoon coconut oil
- ½ red bell pepper diced
- 6 organic free-range eggs
- ¼ cup chopped cherry tomatoes
- 2 green onions diced
- ½ cup spinach chopped
- Sea salt and freshly-ground pepper
Instructions
- Heat coconut oil in a skillet or frying pan over medium-high heat. Saute bell peppers for 2 - 3 minutes, until slightly softened.
- In a mixing bowl, beat together eggs. Add egg mixture to bell peppers; stir in tomatoes, onions, and spinach. Cook until eggs are set, mixing with a spatula as needed. Add salt and pepper to taste, serve immediately.
