Another Perfect Gluten free Breakfast or lunch recipe!
• 1 tablespoon coconut oil
• 2 cups baby spinach
• 6 large eggs, beaten
• 1 large avocado
• 3 ounces chèvre (goat cheese)
1. Heat the coconut oil in a skillet over medium heat. Add the spinach and sauté until wilted, about 5 minutes.
2. Pour in the eggs and scramble until cooked through, about 5 more minutes.
3. Remove from heat and stir in the avocado and chèvre.