Start your day with this scrambled eggs and tomatoes recipe – Paleo, gluten free
Prep Time:2 mins
Cook Time:10 mins
Total Time:12 mins
4 large eggs, free range
3 large tomatoes, sliced
a bunch of spinach
1tsp of chives
1/2tsp black pepper + extra for sprinkling
1/8 tsp of himalayan pink salt + sprinkling
dash of garlic pepper
Preheat the oven at gas mark 4 or 180 degrees.
Arrange the tomato slices on a baking tray lined with parchment paper. Coat both sides with coconut oil and the extra sprinkling of black pepper and salt.
Roast in the oven until your preferred result, the longer they roast the drier they become. I partially roasted for approximately 4 minutes.
Crack the eggs in a bowl and whisk.
Meanwhile,heat a non stick frying pan with 1tsp of coconut oil, quickly pour in the eggs and whisk the eggs so they start to cream, keep whisking until it creams and lifts away from the pan in segments. Then add the black pepper, garlic pepper, pink salt and chives.
Serve the eggs, tomato with a bunch of spinach on the side