Oat Scrambled Eggs

1. 1

   Heat a non-stick pan on medium heat and toast pumpkin seeds. When done set aside. Lower the heat to low-medium and add coconut oil.

2. 2

   Crack eggs into a bowl, add oats, milk, good pinch of salt and pepper. Whisk until smooth. Pour the egg mixture into the pan. You should hear a nice sizzle. Don't touch the eggs just yet, let the eggs brown slightly on the oil for up to a minute - these are the good bits. Stir the eggs and cook for another minute or two stirring constantly until they are cooked through.

3. 3

   Serve with cucumber slices and your favourite greens sprinkled with toasted pumpkin seeds.

* Per serving · 4 servings · Values may vary.

No additional tips available.