From the August/September 2016 issue
Serves 1


  • 2 tsp coconut oil
  • 2 large eggs
  • Sea salt and black pepper, to taste
  • Pico de Gallo, for topping (recipe below)


  1. Heat the oil in a small (6-inch) skillet over medium heat. Tilt the skillet so that the oil coats the bottom of the pan.
  2. Whisk the eggs with a pinch of salt and pepper. Pour into the skillet. Cook for about 2 minutes, until the edges are just set

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