| 5 | 15 | 175 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 5 min | 10 min | 1 |
| 2 medium | Egg |
| 1 pinch | Sea Salt |
| 1 dash | Black pepper |
| 1 tsp | Avocado oil (or ghee) |
| 15 ml | Seltzer water (about 1 tablsepoon, optional) |
1. Whisk eggs, salt, pepper, and a bit of fizzy water to make eggs fluffy.
2. Heat oil or ghee in a small pan. If using anything that requires sautéing, start with that. (Leeks, wilt spinach, etc.) Otherwise, add it with the eggs — or after the eggs are cooked, in the case of avocado.
3. Add eggs to a well oiled pan over medium-high heat. Let them set for a few seconds, then fold them over or stir as you like them, with a wooden spoon.
4. Don’t overcook or they’ll release water and lose their yummy “fluff”. Just when they look under-set, remove from heat. They will still cook a little on their own.
Add on ideas:
smoked salmon or trout + coconut horseradish cream, fresh herbs, chives or green onion, leeks + shiitake mushrooms,
handful baby spinach or arugula + lemon zest, avocado
| Meat Alternative | 1 |
