Mexican avocado scrambled eggs
3 eggs plus 1 egg white
40g ripe avocado
a pinch of ground black pepper
1/4 tsp ground coriander
a pinch of sea salt
1/4 tsp hot chilli powder or red chilli flakes
1/4 tsp ground cumin
1/4 tsp coconut oil
24g fat / 7g carbs / 24g protein
Mash the avocado in a jug. Crack the eggs and egg white into the jug. Beat gently with a
Add the remaining ingredients and stir.
Heat the oil in a frying pan over a medium heat.
Add the egg mixture and cook gently, stirring until the eggs are cooked.
Transfer to a plate and serve.