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.
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