1 Tbsp coconut oil
1 zucchini, sliced and quartered
1 chipotle black bean veggie burger, chopped
2 Tbsp salsa
3 eggs
2 handfuls baby spinach
a pinch of smoked sea salt
1/4 tsp chipotle powder
1/2 cup pico de gallo (or chopped tomatoes)
Heat the coconut oil. Add the veggie burger and zucchini and stir-fry for a few minutes. Add the salsa and cook until the zucchini is tender. Add the spinach and stir until wilted.
Meanwhile, mix the eggs, salt, pico de gallo and chipotle powder. Add the egg mixture to the vegetable mixture. Cook until set, stirring as little as possible.
Serve with Sriracha! (Because Sriracha)
