A delightful skillet breakfast made with crispy potatoes, peppers, heirloom tomatoes, spinach, avocado, jalapeño hot sauce, and scrambled eggs. Perfect for using farmers market produce.
1: Cook the potatoes in avocado oil until fork tender.
2: Reduce heat and add sliced bell peppers, cooking for 2 minutes.
3: Add heirloom tomatoes and cook for 1 minute.
4: Add spinach and stir until wilted, then remove veggies from pan.
5: Whisk eggs with salt and pepper in a bowl.
6: Remove the pan from heat and add butter or ghee.
7: Add the whisked eggs to the pan, then return to low heat.
8: Stir gently until eggs are just a little runny.
9: Allow eggs to set until just cooked and serve over veggies.
