Scrambled Eggs and Mushrooms

Servings: 2
Preparation time: 10 minutes
Cook time: 8 minutes
Ready in: 18 minutes

Ingredients

• 2 cloves garlic, minced
• 3 tablespoon extra-virgin olive oil
• 1/4 cup onions, chopped
• 1/4 cup fresh mushrooms, sliced
• 1/4 cup green bell peppers, chopped
• 5 pasture-fed, free-range eggs
• 1/4 cup pure coconut milk
• 1/4 cup fresh tomato, chopped
• 1/4 cup grass-fed raw milk Cheddar cheese, shredded (recommended: Organic Pastures or
• PastureLand True Raw Milk Cheddar)
• 1/2 cup fresh cilantro leaves, chopped

Note: For strict Paleo version, omit cheese

Directions

• Heat olive oil in a skillet over medium-high heat. Sauté garlic in oil until lightly browned.
• Stir in onions, mushrooms, and green bell peppers, cook until onions are soft and translucent.

• Beat eggs in a medium bowl then add the coconut milk. Add egg mixture, tomatoes, and cheese
• to the mushroom mixture; cook for about 1 minute, or until eggs are set.
• Serve topped with chopped cilantro.