Scrambled Eggs and Mushrooms

Servings: 2

Preparation time: 10 minutes
Cook time: 8 minutes
Ready in: 18 minutes


• 2 cloves garlic, minced
• 3 tablespoons extra-virgin olive oil
• 1/4 cup onions, chopped
• 1/4 cup fresh mushrooms, sliced
• 1/4 cup green bell peppers, chopped
• 5 pasture-fed, free-range eggs
• 1/4 cup pure coconut milk
• 1/4 cup fresh tomato, chopped
• 1/4 cup grass-fed raw milk Cheddar cheese, shredded (recommended: Organic Pastures or PastureLand True Raw Milk Cheddar)
• 1/2 cup fresh cilantro leaves, chopped
• Note: For strict Paleo version, omit cheese


1. Heat olive oil in a skillet over medium-high heat. Sauté garlic in oil until lightly browned.
2. Stir in onions, mushrooms, and green bell peppers; cook until onions are soft and translucent.
3. Beat the eggs in a medium bowl, then add the coconut milk. Add egg mixture, tomatoes, and cheese to the mushroom mixture; cook for about 1 minute, or until eggs are set.
4. Serve topped with chopped cilantro