Instead of adding milk products or yogurt to my scrambled eggs, I added about 2 tbl spoons of unsweetened almond milk (sweetened would also be fine, it would just mean the eggs are a little sweeter) and 1/2 tbl spoon of coconut oil to get a fluffy and creamy texture. They  slightly sweeter than they taste with regular milk, but 100 X more fluffy and delicious. With a side of sautéed kale, mushrooms, chicken and pumpkin seeds with a squeeze of lime juice the flavours work so well together, definitely a new staple breakfast meal.

Ingredients

• 2 free-range eggs
• 2 tbl unsweetened almond milk
• pinch of salt & pepper
• 1 tbl coconut oil
• 1 cup kale
• 1/4 cup mushrooms
• 40g chicken (or leftover cooked meat)
• Fresh lime

Method

1. Whisk the eggs, almond milk, 1/2 tbl coconut oil, salt and pepper in a separate bowl and cook on medium heat until fluffy and cooked through. Put eggs to one side.
2. Use the left over coconut oil and sauté the kale and mushrooms together until slightly darker in colour and then add the leftover meat (optional), I had chicken in the fridge. Leave in the pan and squeeze fresh lime juice over before moving to the plate.
3. Serve the omelette on top, enjoy.