Paleo Scrambled Eggs, fajita style
I love south-of-the border flavor, for just about anything…even breakfast!
So here’s a yummy quick & healthy scrambled eggs recipe, with a fajita flavor that everyone in our household loves. In fact, my pickiest eater said these Paleo scrambled eggs were one of his favorites. And psssst, it’s a great way to hide a lot of veggies too!
Actually, speaking of that, I love to add them at the end of cooking, just enough to soften them slightly but in order to hold onto the greatest nutritional value.
One little cool thing that happened to us was that we also started falling in love with vegetables once we stopped cooking them to death too. There’s something crazy good about the flavors and the crispiness veggies can add to any dish when they are the last thing to go into a recipe and not allowed to be heated too long.
As you embrace the things
that make you whole,
your whole life begins
to take on more meaning,
and the world begins
to change…for the better
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So enough of all of that, let’s get cooking!!
4 eggs (hormone/antibiotic free)
2 tablespoons almond or coconut milk
2 tablespoons avocado oil
1/4 cup mini red bell pepper – chopped
1/4 cup mini yellow bell pepper – chopped
1/4 cup tomato – chopped
1/-2 green onions – chopped
1/2 avocado – chopped
1 ear of GMO-free USDA Organic Corn – optional
1/2 cup almond or rice milk cheese – optional
- Heat skillet to medium heat. Add avocado oil.
- In a medium bowl, mix together eggs and non-dairy milk. Pour into heated skillet and cook, turning with a spatula while cooking.
- Just a few minutes before they are finished, add the vegetables and stir together until warmed, but still crisp.
- Remove from heat and serve.
Great with HOMEMADE DIY KETCHUP, SALSA or chili sauce!
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