1 tsp Coconut Oil
5 1/3 ozs Extra Lean Ground Beef
2 2/3 tbsps Mushrooms (sliced)
1/3 cup Kale Leaves (chopped)
1/3 Avocado (cubed)
2 tsps Nutritional Yeast
1. In a pan, heat the coconut oil over medium heat. Add the beef and break it up as it cooks. Cook for 10 minutes, or until the beef is cooked through. Drain the fat from the pan and return to the stove.
2. Add the mushrooms and kale in with the beef. Crack the eggs over the mixture and stir to combine. Cook for 5 minutes, or until mushrooms are soft, stirring often to ensure the eggs are cooked.
3. Divide between bowls and top with the avocado and nutritional yeast. Enjoy!
Refrigerate in an airtight container for up to three days.
One serving is roughly 2 cups of the beef mixture.
Add sea salt, pepper, garlic, onions and/or chili flakes.
Top with sliced cherry tomatoes.
- Cook Time: 25 minutes
- Serving Size: 1
- Calories: 490
- Sugar: 1g
- Sodium: 173mg
- Fat: 33g
- Carbohydrates: 9g
- Fiber: 6g
- Protein: 40g
- Cholesterol: 222mg