Green Breakfast Scramble
Ingredients:
1 Tbsp grass-fed ghee or grass-fed butter
1 cup baby spinach
2 Tbsp chopped leeks
1 small zucchini, diced
1 avocado, diced
4 pasture-raised eggs
1/4 cup cottage cheese (I use avalon organic)
Directions:
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 cottage cheese if using) 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