Bart's Recipes
Break the two organic eggs into a bowl and beat them with a fork. Season the egg mixture immediately with a pinch of Celtic sea salt and some freshly ground black pepper. Ensure the fresh leaf spinach is well washed and ready, and cut the half ripe avocado into equal pieces in advance.
Heat the teaspoon of coconut oil in a frying pan over medium-high heat. Add the spinach and stir briefly until the leaves begin to wilt. Then pour the beaten eggs over the warm spinach in the pan.
Stir the eggs slowly and gently with a spatula through the pan. Remove the frying pan from the heat immediately when the scrambled eggs are mostly set but still look soft and creamy.
Scoop the scrambled eggs with spinach from the pan onto a cold plate. Distribute the reserved avocado pieces evenly over the warm eggs. Finally, sprinkle the tablespoon of pumpkin seeds over the dish.
