SCRAMBLED EGG RECIPE:
1-2 teaspoons of coconut oil, butter, or olive oil*
2 large eggs
a pinch of salt
Crack eggs in a small bowl and beat with a fork until mixed well.
Heat an 8-inch nonstick skillet over medium-low heat.
Melt the oil or butter in the pan and swirl it around to coat the bottom of the pan.
Add eggs to the pan and gently move them around the pan as they begin to set up. I like to pull the edges of the pan towards the center to create creamy curds of scrambled eggs.
Continue until the eggs are just cooked through.
Serve and enjoy!
*Never use a nonstick cooking spray in your non-stick skillets. They will ruin your pans. Instead, stick to a pat of butter or oil.
Nutrients for 2 eggs + 2 teaspoon coconut oil: Calories: 199; Total Fat: 17.2g; Saturated Fat: 10.9g; Cholesterol: 420mg; Carbohydrate: 1g; Fiber: 0g; Sugars: 0g; Protein: 12g