You will need:
2 sprouted grain tortilla wraps, toasted until crisp and broke into pieces.
1 tbsp Coconut oil
1 small yellow onion,diced
2-3 garlic cloves, minced
5 large cherry tomatoes, diced
2 organic, pasture-raised eggs
1/2 yellow squash,diced
1/2 green bell pepper, diced
1/2 red bell pepper, diced
handful spinach, chopped
2 green onions, chopped
fresh or dry herbs such as basil, marjoram, chives
sea salt and fresh ground pepper
(This recipe serves 2. For more servings, increase the ingredients accordingly.)
1. Cook onion in coconut oil until soft, add garlic toward the last minute or so.
2. Add the tomatoes and cook for 1 minute. Add the eggs and scamble for about 2 minutes, mixing it with the onions and garlic.
3. Just as the egg is starting to look fully cooked, add the zucchini, squash, bell peppers, and add herbs. Use about 1 tbsp of each, or just the ones you like. The amount of herbs used can be different for each person. Toss with the egg and cook for an additional 1 or 2 minutes, until the eggs are fully cooked and the vegetables thoroughly mixed into a big scramble.
4. Place the scamble on the center of a large plate. Arrange the crackers around it. Arrange the spinach on top of the scamble, sprinkle with the green onions.
Note – Serve with a fresh vegetable juice, such as the one picture.d (2 cucumbers, 3 carrots, 1 celery stalk, handful spinach, 1/2 green bell pepper, 1/2 red bell pepper)
Note – You can add many things to this recipe, such as black beans or quinoa, or try a diferent combination of herbs/spices.