Scrambled Eggs with Blueberry Salsa (Amy)

Ingredients

• Blueberries

  Raw

  ¼ cup or 37g

• Onions

  Raw

  ⅛ tbsp chopped or 1g

• Fresh cilantro

  Coriander leaves, raw

  1 tbsp or 1g

• Lime juice

  Raw

  1 tbsp or 15g

• Olive oil

  Salad or cooking

  ½ tbsp or 7g

• Egg

  Whole, fresh eggs

  3 extra large or 168g

• Greek yogurt

  Plain, whole fat

  1 oz or 28g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. Put the blueberries in a food processor and pulse until just chopped; be careful not to puree. Combine with the onions, cilantro, and lime juice. Season with salt and pepper and set aside. Heat the oil in a nonstick skillet and add the eggs. Season with salt and pepper. Scramble until cooked through. Top the eggs with the salsa and yogurt and serve.