Green Breakfast Scramble


1 Tbsp coconut oil

1 cup baby spinach

2 Tbsp chopped leeks

1 small zucchini, diced

1 avocado, diced

4 eggs


Heat the oil in a skillet over medium heat

Saute the zucchini, leeks, and spinach until cooked through, about 5 minutes

Whisk the eggs and add them to the pan with the vegetables

Gently stir the eggs until scrambled and cooked through, about 5 more minutes

Remove from heat and top with avocado

Add himalayan salt and pepper or salsa to taste