Weekday Scramble

Method

1. Heat a pan to medium. If you don't have a good non-stick pan you can grease a little with olive oil.
2. Whisk the eggs with the garlic powder & nutritional yeast if using and set aside. If you are adding coconut yoghurt or milk do so now.
3. Add the capsicum and shallots to the pan reserving a little green part from the shallot for garnish if desired.
4. Cook for 2 minutes then add the tomatoes and spinach. Cook around 1 minute or until spinach is just wilted then pour in the egg mixture.
5. Using a spatula gently scrape the mixture from the outside to the middle continuously until the eggs are just cooked. Note that the residual heat will keep them cooking once they are removed from the heat.
6. Serve alone or with a piece of toast.