2 Servings 10 min Cook
1 Can Tomatoes
6 Extra large Egg
2 Tbsp Parsley
1 Dash Salt
1 Dash Pepper
1 Tbsp Coconut Oil
Drain tomatoes and place in a saucepan with coconut oil.
Cook 3-4 minutes.
Whisk eggs, add with tomatoes, and scramble.
Add chopped parsley and salt and pepper to taste.
