Scrambled eggs with vegetables

Here is the recipe for the basic scrambled eggs where almost ¾ of the plate includes vegetables of different colors and quality nutrients to strengthen the immune system. You don’t need bread with this meal and I suggest you exclude it unless it is made from quality ingredients with no additives, yeast, white flour and sugar.

Ingredients:
3 eggs, of which 3 egg whites and 2 egg yolks
1 tsp coconut oil
1 spring onion, finely chopped
pepper and salt to taste
½ tsp black sesame seeds
a handful of Iceberg salad
1 handful of carrots
½ avocado cut finely into slices
3 tbsp extra virgin olive oil
1 tsp lemon juice

Instructions:
In a frying pan, heat the coconut oil, then add chopped spring onions and previously whisked eggs. Stir continuously up to 2 minutes, then serve on a plate. Sprinkle black sesame seeds on top. Add dressing to Iceberg salad and carrots made with extra virgin olive oil, salt, and lemon juice. Add sliced avocado and enjoy this great breakfast!