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Green Chili Southwest Scrambled Eggs

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Course Breakfast
Servings 4 servings


  • 1 tablespoon coconut oil
  • 3 cups chopped dandelion greens
  • 1 medium onion chopped
  • 2 large tomatoes chopped
  • 3 4-oz. cans diced green chile’s
  • 1 small cauliflower cut into florets
  • 1/2 teaspoon garlic powder
  • sea salt and freshly ground black pepper to taste
  • 6 eggs beaten


  • In a large skillet over medium heat, heat coconut oil.
  • To the oil, add the next 6 ingredients (dandelion greens through garlic powder).
  • Cook for 5 minutes, until vegetables are slightly tender.
  • In a medium bowl, whisk the eggs and salt and pepper and pour over the vegetables.
  • Reduce heat to low and stir.
  • Cook for 5 to 10 minutes, until eggs are set and vegetables are tender.
  • Serve warm.
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