AuthorRobert Prescot
Start by making the Pico de Gallo in a medium bowl. Stir with the tomato, red onion, jalapeno, cilantro, salt, and CBD oil. Set aside.
For the egg scramble, get another medium bowl and whisk the eggs, water, and pepper for 30-60 seconds or until light and fluffy.
Get a medium non-stick pan or skillet over medium heat and add the coconut oil. Once the pan is hot, add the beaten eggs. Then, with a rubber spatula, pull the cooked outer edges of the eggs in toward the center of the skillet/pan. Continue this until the eggs have reached your desired degree of doneness.
Divide the eggs between two plates and top with the Pico de Gallo.
Ingredients
Directions
Start by making the Pico de Gallo in a medium bowl. Stir with the tomato, red onion, jalapeno, cilantro, salt, and CBD oil. Set aside.
For the egg scramble, get another medium bowl and whisk the eggs, water, and pepper for 30-60 seconds or until light and fluffy.
Get a medium non-stick pan or skillet over medium heat and add the coconut oil. Once the pan is hot, add the beaten eggs. Then, with a rubber spatula, pull the cooked outer edges of the eggs in toward the center of the skillet/pan. Continue this until the eggs have reached your desired degree of doneness.
Divide the eggs between two plates and top with the Pico de Gallo.