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Egg Scramble

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- 2-3 organic, free range eggs
- 1/4 cup onions, chopped fine
- 1/4 cup cilantro, chopped fine
- 4-5 pear cherry tomatoes, halved
- 1/2 cup uncooked mushrooms, chopped
- 5 asparagus spears, cut
- 1 oz of turkey breast, no nitrites, chopped
- a tblspn olive oil
- sea salt, to taste

Heat olive oil in pan on medium high.  Saute onions, mushrooms, asparagus spears until tender (2-3 min.).  Add turkey, tomatoes.  Cook another minute.  Crack eggs over mixture (I hate washing another bowl).  Add cilantro & sea salt.  Stir mixture until eggs are done to the way you like them.  I like mine a little runny.  Love color in my foods.  Totally LOVE cilantro, so I add them to many things. 

Serves 1 (or at least this is what I eat for lunch).405-480 calories depending on how many eggs you use.  2.5g sugar.  -- if you want to cut fat, do this in a non-stick pan over lower heat, eliminate the olive oil.  That will save 120 calories.

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