Anti-Inflammatory Veggie Scramble

Ingredients

• 3 tablespoons avocado oil or ghee
• 1 large leek, thinly sliced (white part only)
• ½ medium yellow onion, finely diced
• 8 white button mushrooms, thinly sliced
• 2 small zucchini, grated
• 1 bunch Swiss chard, thinly sliced
• 4 cups spinach, packed
• 1 red chili pepper, or jalapeño, thinly sliced
• ⅓ cup coconut milk
• ½ teaspoon ground turmeric
• ½ teaspoon sea salt
• ¼ teaspoon fresh ground black pepper
• 3 ounces goat or sheep feta cheese, crumbled
• ½ large avocado, thinly sliced
• 6 large pasture-raised eggs

Warm avocado oil in a large skillet over medium heat. Once it’s hot, toss in the leeks and onions, cooking them for around 5 minutes until they begin to soften.

Next, add the mushrooms and zucchini, stirring to coat them well in the oil. Cover the pan and let the veggies cook down for another 5 minutes.

Meanwhile, in a small bowl, whisk together the coconut milk with turmeric, salt, and pepper—then set it aside.

Uncover the skillet and add in the chard, spinach, and chili pepper. Let everything cook together for another 5 minutes, stirring occasionally until the greens have wilted. Pour in the coconut milk mixture and stir until everything is nicely combined.

Using a spoon, make small wells in the veggie mixture and gently crack an egg into each one. Turn the heat up slightly and let it cook for about 10 minutes, until the egg whites are set but still a little jiggly.

Sprinkle feta over the top, then cover the skillet again and cook for another 2 to 3 minutes to let the cheese soften and melt slightly.

Once done, remove from heat and finish with avocado slices and a few cracks of fresh pepper, if you desire.