2 tablespoons coconut oil
1 small red onion, thinly sliced
1 fresh pepper (jalapeño or pepper of choice), cut into thin rounds, seeds removed
6 large omega 3 eggs, lightly beaten
1/4 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1 medium tomato, roughly chopped (cherry tomatoes work well)
2 tablespoons roughly chopped cilantro
In a large skillet, heat oil over medium heat. Add onion and pepper and cook until soft (4-5 minutes).
Stir in eggs, salt and pepper, and cook, stirring often, till eggs are cooked (about 3 minutes).
When ready to serve, top with chopped tomato and cilantro.
This recipe calls for 6 eggs. It's intended to be 2 servings. Modify the recipe portion to your liking. You can substitute fermented tofu or a breakfast meat of your choice.
Modified from Dr. Mark Hyman's recipe