In a bowl, beat the following ingredients:
1/4 C almond or soy milk
pinch of sea salt
pinch of cayenne pepper
2 tbsp sweet vidalia onion, minced
4 crimini mushrooms, sliced
4 large handfuls of fresh spinach
1/3 cup shredded Mexican-style cheese
1 tbsp olive oil
1 tbsp butter
1 avocado sliced into 1/4″ slices
Heat olive oil and butter in a skillet over medium heat.
Add onion and mushrooms; cook over medium heat until soft, stirring frequently.
Add spinach, stirring until cooked thoroughly.
Add egg mixture and stir frequently.
Just before eggs are cooked to desired doneness, add cheese, stirring until just mixed.
Serve egg scramble with 2 slices of avocado on top and a dollop of peach salsa on the side. Serves 4. Bon Appetit!
Note: Use certified USDA organic and non-GMO project verified ingredients when possible.