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Avocado, Spinach, and Chèvre Scrambled Eggs

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Another Perfect Gluten free Breakfast or lunch recipe!

• 1 tablespoon coconut oil
• 2 cups baby spinach
• 6 large eggs, beaten
• 1 large avocado
• 3 ounces chèvre (goat cheese)

1. Heat the coconut oil in a skillet over medium heat. Add the spinach and sauté until wilted, about 5 minutes.
2. Pour in the eggs and scramble until cooked through, about 5 more minutes.
3. Remove from heat and stir in the avocado and chèvre.



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