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/ Italian Eggs
Italian Eggs
Nutrient dense protein: 1
Whole food fats: 1
1
1
Ingredients
1 tomato
extra virgin coconut oil
chopped fresh basil or chopped fresh pesto sauce
salt
white pepper
2 eggs
butter
2 basil leaves
Total Time:
15 min
Prep:
5 min
Cook:
10 min
Yield:
2
Level:
easy
Directions
Cut the top of the tomato off.
Gently squeeze the tomato to remove juice with the seeds, then chop in small pieces.
Sauté tomato for five minutes in olive oil on low heat and fresh basil (or pesto) add salt and pepper.
Add eggs and some butter to the skillet and scramble.
Divide egg mixture between 2 plates, garnish with a basil leave.
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