This egg dish is a weekend family tradition that takes less than 10 minutes to make and is delicious, healthy and full of fresh veggies and spices.  We love to serve it over salad but you can eat it plain, wrapped in a sprouted tortilla or whatever is your favorite. 

Ingredients:

• 1-2 tsp coconut oil
• 3 sprigs green onions, chopped
• 1/4 red bell pepper, diced
• 3 small cloves garlic, minced
• 1 Roma tomato, diced
• 1/4 cup raw corn – cut off the cob
• 1-2 Tbsp fresh cilantro
• 1/4 cup goat cheese – I use shredded hard goat Gouda but you could try goat feta or soft chevre
• 2 whole eggs 4 egg whites, whipped
• seasonings: Fennel seed powder, pepper, Celtic Sea Salt
• guacamole or 1/4 chopped avocado, optional

Directions:

1. In a fry pan heat the coconut oil over medium heat.
2. Add the copped green onion, red bell peppers and a few dashes of salt.  Saute for a couple of minutes and then add the fresh garlic.
3. You can stir in the chopped tomatoes and raw corn while cooking if you want or add it at the very end after the eggs are done cooking to keep them raw.
4. Whip the eggs, adding in the fennel, pepper, salt and you could try adding garlic and onion powder as an option.
5. Reduce the heat to low to medium and pour in the eggs.
6. I like to use a flat sided wood spatula to fold the eggs and veggies together in the pan.
7. Crumble in half of the goat cheese and fold it in, as seen in the video.
8. Add small amounts of salt and pepper during the cooking process. 
9. The eggs should be done after a couple of minutes.  Remove from heat and add more salt if needed.
10. In a salad bowl fill it with arugula, spinach or salad/lettuce mix of choice.  Top the salad with the cooked eggs, a dollop of guacamole or sliced avocado and finish with  3-4 Tbsp of my Island style Thousand Island dressing.

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