From the February/March 2018 issue
- 1 TBSP coconut oil
- 8 large eggs
- 1/4 cup water
- 1/2 tsp garlic powder
- 1/2 tsp sea salt, or more to taste
- 1/4 tsp black pepper, or more to taste
- 6 slices bacon, cooked and crumbled
- 1/2 cup cherry tomatoes, halved
- 1/4 cup thinly sliced scallions
- 1/4 cup chopped cilantro
- 1 medium avocado, pitted and diced\
- 8 Cassava Tortillas (see below), wrapped in aluminum foil to keep warm
- Melt the coconut oil in a large skillet over medium heat
You have met your free view limit. To access the full article, please login or subscribe.
Already a subscriber?
Log in now
Paleo Magazine is the leading print publication dedicated to the Paleo lifestyle and provides readers with the information they need to live strong, vibrant, healthy lives.
- Immediate access to all web content.
- Immediate access to our library of 40+ back issues.
- 1-yr of Paleo Magazine delivered to your door weeks before it’s available in stores.
- Free digital extras (Paleo 101 & 102 ebooks and Farmers Market guide).