This nutritious breakfast of eggs and vegetables will really set you up well for the day ahead. It provides some protein, healthy fat, fibre, as well as health promoting antioxidants.

What you’ll need (serves 1):

  • 3 large free range organic eggs
  • 1/2 a small red onion, chopped
  • 6 cherry tomatoes, chopped in half
  • About 4 mushrooms, chopped
  • Handful of spinach leaves
  • Virgin coconut oil
  • Thyme (fresh or dried)
  • Black pepper and sea salt to season
  • 1/2 an avocado

What to do:

  • Whisk the eggs in a bowl with a pinch of sea salt and a pinch of thyme
  • Gently heat a dessertspoon of extra virgin coconut oil in a frying pan (low – medium heat)
  • Add the chopped baby cherry tomatoes, red onion, and mushrooms and sauté for about a minute
  • Add the eggs and the spinach leaves and gently stir over the heat until cooked
  • Chop or slice the avocado and add to your plate with the scrambled eggs
  • season with sae salt and black pepper to taste