- 1 tbs. coconut oil
- 1 cup chopped swiss chard
- 1/2 cup diced zucchini
- 2 chorizo sausages
- ¼ cup diced red peppers
- 8 large eggs beaten
- pinch of sea salt and cracked black pepper
- 2 avocado, sliced, for serving
Melt the coconut oil in a large skillet. Sauté the chard, zucchini, chorizo, and red peppers for 5 minutes, until vegetables are mostly cooked. Add the eggs and scramble until cooked through, about 3 to 4 minutes. Season with salt and pepper and top with avocado slices.
Recipe adapted from Danielle Walkers. “Chorizo Veggie Scramble.” in Against All Grain. Gluten-free, Dairy-free, and Paleo Recipes to Make Anytime. pg. 78. Print.