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Everything But the Kitchen Sink, Egg Scramble


8 eggs  water onions, chopped carrots, chopped celery, chopped peppers, chopped garbanzo beans mushrooms, sliced coconut oil butter Italian spices garlic black pepper


Break all eggs in bowl and scramble.

Add 3 T water.


Add spices.

Melt coconut oil and butter in large pan.

Add all vegetables and fry until desired hardness.

Add egg mixture and fold vegetables into eggs, stirring occasionally.

Cook until eggs are soft consistency and not quite done.

Remove from burner and put lid on pan. Serve in 5 minutes. Eggs will continue to cook in the pan until served.


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