Ingredients

The following ingredients have 2 Servings
  • 1 Ripe California Avocado (peeled, seed removed and diced)
  • 2 teaspoons coconut oil (divided)
  • 1 medium sweet potato (peeled and spiralized or thinly sliced)
  • 1 zucchini (sliced thin or spiralized)
  • 2 cloves garlic (minced)
  • 2 eggs
  • Salt (pepper and hot sauce to taste)

Instruction

  • Preheat 1 teaspoon of coconut oil in a large skillet over medium heat.
  • Add garlic, sweet potato and zucchini. Stir and cook for 5-7 minutes or until vegetables are tender. (The thinner the veggies, the faster they'll cook - so keep a close eye on it!)
  • Push vegetables over to the side of the skillet, add the additional teaspoon of coconut oil. Once the oil is heated, add 2 eggs and scramble.
  • Once the eggs are scrambled, stir together with the cooked vegetables.
  • Top with diced California Avocados, salt, pepper and hot sauce.
  • Serves 2.