SCRAMBLED EGGS

INGREDIENTS:

• 2 eggs
• 1 teaspoon milk, plant milk, or water
• 1 tsp Ghee for the pan
• Sea salt and freshly ground black pepper
• Chopped fresh Coriander, optional, for garnish

HOW TO MAKE:

Crack the eggs into a medium bowl and add the milk or water. Whisk until smooth and combined, with no streaks of egg white remaining.

Brush a small nonstick skillet with olive oil, or melt a little butter in a small nonstick skillet. Bring to medium heat.

Pour in the eggs, and let them cook for a few seconds without stirring. Pull a rubber spatula across the bottom of the pan to form large, soft curds of scrambled eggs.

NUTRITIVE VALUE: