- 1 tablespoon coconut oil
- 1 egg
- 1 egg white
- 2 tablespoons chopped sun-dried tomatoes
- 2 tablespoons chopped yellow onion
- 2 green onions, chopped
- 1 ounce Cheddar cheese, cubed
- 2 cups fresh spinach
- 1/2 avocado, sliced
- Melt coconut oil in a small skillet over medium heat.
- Beat egg and egg white together in a small bowl.
- Cook and stir egg mixture in hot coconut oil until just starting to set, about 30 seconds. Stir sun-dried tomatoes, yellow onion, green onion, and Cheddar cheese into egg mixture; cook and stir until eggs are almost completely set; 2 to 4 minutes. Add spinach to eggs; cook and stir until spinach wilts. Transfer eggs to a plate and top with avocado.
08/04/2019
recipepes.com
power protein breakfast, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
