1 teaspoon coconut oil
4-6 slender stalks asparagus, trimmed and chopped fine
½ half small red onion, chopped fine
2 large eggs
Splash of unsweetened almond milk, optional
3 campari tomatoes, seeded and diced
Himalayan sea salt & freshly cracked pepper, to taste
1. Add the coconut oil into your skillet and heat over medium. Add asparagus and onion. Cook, stirring occasionally, for 5 minutes or until onion is translucent.
2. Whisk together eggs and almond milk, if using. You can add a splash of water instead of the almond milk. Pour over asparagus mixture and cook slowly, gently stirring, until eggs are almost set (still a little wet looking).
3. Gently stir in diced tomatoes. Remove from heat. Season with salt and pepper, as desired. Then Plate.