• 2 oz small diced cauliflower
• 1/4 cup chopped kale
• 1/4 cup spinach
• 1oz sautéed diced white onion
• 2 oz cherry heirloom tomato (halved)
• 3 oz liquid eggs
• 1 tbsp fresh chopped herbs (thyme, parsley, basil, oregano)
• 1/2 avocado sliced
• 1 oz coconut yogurt
• 1 oz green goddess dressing
• Sauté all veggies season to taste.
• Separate pan scramble 4oz liquid egg
• Transfer eggs to plate, top with the sautéed veggies, and sliced avocado.
• Drizzle with green goddess dressing and coconut yogurt.
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