Prep Time: 10 minutes: Cook Time: 15 minutes | Serving Size: 4
raw material
- 2 tablespoons ghee or coconut oil
- 2 small or 1 large bell pepper, any color, chopped
- ½ onion, chopped
- 2 roma tomatoes, seeded and chopped
- 8 eggs
- 2 tablespoons cilantro, chopped
- 1 teaspoon Himalayan pink Celtic salt
- ⅛ teaspoon ground black pepper
- pinch of cayenne
- ⅛ teaspoon ground cumin (optional)
- a pinch of garlic powder (optional)
instruct
Melt ghee or oil in a skillet over medium high heat. Add bell pepper and onion and cook 4-5 minutes or until vegetables are tender. Add tomatoes and heat for about 2 minutes.In a medium bowl, whisk eggs, cilantro, salt, black pepper, cayenne, cumin, and garlic powder (if using). Pour the vegetables into the skillet. Stir with a spatula until eggs are to your liking.
Note: Can be made ahead and refrigerated.
