Preparation 10 mins
Cook Time 15 mins
Serves Serves 1 to 2
1 tbsp ghee or coconut oil
4 large eggs
1 tbsp coconut aminos
1 tsp cinnamon
1/4 tsp black pepper
1/2 cup blueberries
Crack the eggs into a bowl and scramble with the coconut aminos, cinnamon and pepper.
In a small nonstick skillet over medium heat, add the ghee or coconut oil.
Pour the eggs into the pan and allow to cook for 2-3 minutes undisturbed. Sprinkle the blueberries onto the eggs.
Cook for about 6-8 more minutes on low. Throughout that time, using the edge of a spatula, lift up the tortilla (eggs) and allow some of the liquid eggs to flow underneath. When most of the egg is cooked through, you’re ready to flip the tortilla.
You need confidence here!! Remove the skillet from the heat, and put a small plate upside down on top of the skillet. Quickly flip the skillet over and the tortilla should fall out onto the plate. Be careful not to burn yourself!
Now, slide the tortilla back into the skillet and cook for another 2-3 minutes.
Eat. That was exciting, wasn’t it?!