Units Scale

5 Eggs

2–3 Tbsp. water

1/4–1/3 C Sweet onion, shallots, or spring scallions finely chopped or a combination of all three.

1 clove fresh garlic minced

1 1/2 C chopped vegetables* (see suggestions)

Salt and Pepper to taste

3 Tbsp. ghee, coconut oil, or butter

1/4 C grated cheeses, Jack, Smoked Gouda, Cheddar, Feta, Pecorino Romano (optional) Use one or a combo of your favorites.

Suggested vegetables and other additions:

1–2 cups finely chopped greens: spinach, Swiss chard, collards, broccoli, zucchini, mushrooms, tomatoes. Crumbled sausages or bacon.

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Pre-heat skillet on medium heat.

In skillet, melt butter or ghee.

Add onions and garlic and cook for 1 minute.

Add chopped vegetables and cover for 1-3 minutes until vegetables are soft and wilted. Keep them vibrant green.

In a medium sized bowl, mix eggs and sea salt well.

Add eggs to vegetables and cover. Cook until set and desired consistency.

Top with grated cheese, avocados, even salsa and serve.