| 8 | 7 | 328 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 5 min | 2 min | 1 |
| 2 tbsp | Almond milk, unsweetened |
| 2 large | Egg |
| 1 tbsp | Nutritional yeast |
| 1 dash | Cayenne pepper |
| 1 pinch | Sea Salt |
| 1 tbsp | Coconut oil |
| 1 stalk(s) | Green onion (thinly sliced) |
| 1 tomato | Cherry Tomatoes (quartered) |
1. In a small bowl, whisk together eggs, nutritional yeast, almond milk, cayenne pepper, and salt. Stir in scallion.
2. Heat a skillet over medium heat and add coconut oil. Add egg mixture and wait for skillet to return to medium heat. When a thin cooked layer of egg is apparent at the bottom, gently move the egg mixture around. Continue to gently move the egg as it is cooked, exposing more raw egg to the heat of the pan. This will create large fluffy pillow of egg rather than small crumbly bits.
3. Serve with avocado and grape tomatoes. Garnish with sea salt and pepper. Serve immediately.
PRO-TIP: Double, triple or quadruple this recipe to make a nutritious breakfast for your whole team!
Eggs
are a great source of protein and contain important B vitamins!
| Meat Alternative | 1.1 |
| Milk Alternative | 0.1 |
| Vegetables | 0.5 |
