• 1 tbsp. coconut oil
• ½ red bell pepper, chopped
• ¼ cup yellow onion, diced
• 1 garlic clove, minced
• ¼ cup white mushrooms, sliced
• 2 eggs
• Salt & pepper to taste
• 2 tbsp. organic red salsa
1.) Heat the boil in a skillet over medium heat. Add bell pepper, onion,
and garlic. Sauté a few minutes or until onion is translucent.
2.) Add in mushrooms and cook about 5 minutes, stirring frequently
until mushrooms are soft and moisture has evaporated.
3.) Whisk eggs with salt and pepper in a small bowl. Add them to the
skillet with veggies and cook until scrambled to your liking. Plate with
red salsa spooned on top.