1 tsp avocado oil
4 large eggs (free-range & organic preferred)
1 ½ cup unsweetened plain Almond Breeze
1 ½ cup roughly chopped mushrooms
½ cup diced capsicum
½ medium red onion (diced)
2 medium tomatoes (diced)
¼ tsp garlic powder
½ tsp Italian mixed herbs
½ tsp smoked paprika spice
Preheat oven to 180ºC and grease a small oven safe pan with avocado oil.
Crack eggs into a large mixing bowl and beat with almond milk.
Stir in mushrooms, capsicum, red onion, tomatoes, salt and herbs/spices.
Pour mixture into prepared oven safe pan and bake for 45-55 minutes, or until eggs are cooked and no liquid remains.
Enjoy with a side of baby spinach and some cracked pepper.