Thursday, January 20, 2011

Tomato Basil Egg Scramble

Made with Love by Jackie 
Serving size: 1 
3 whole eggs
1/8 cup coconut milk
1 tomato- chopped up
4 turns on a sea salt grinder
1 tsp Basil

Mix all together in a bowl, then place on non stick cooking pan at medium heat. 
Continually stir until eggs are fully cooked-

Make sure to enjoy with a side of carbs (I like my fruit in the morning)