In a medium fry pan, heat:

• 1 tsp. coconut oil

 Add:

• 1 Cubanelle pepper, diced

 (or a pepper of your choice)

• 2 Tbsp. onion, diced
• ¼ cup chicken broth
• ¼ tsp. cumin
• ¼ tsp. garlic powder

Let them cook down and get tender.

In another fry pan, heat:

• 2 tsp. of coconut oil.

Cut into strips and add to the coconut oil:

• 2-3 low-carb tortillas

Fry them until crispy. They fry up quickly so watch them so they don’t burn.

In a bowl, whip:

• two eggs

Add the eggs to the peppers and onions and scramble. Also add the crispy tortilla chips. Keep stirring.

Add:

• ½ cup diced tomatoes (if desired).
• 2 Tbsp. shredded cheese. 

Stir until the eggs are cooked.

Pour into a bowl and add salsa verde and/or hot sauce on top.

enJOY!