Preheat 1 teaspoon of coconut oil in a large skillet over medium heat.
Add garlic, sweet potato and zucchini. Stir and cook for 5-7 minutes or until vegetables are tender. (The thinner the veggies, the faster they'll cook - so keep a close eye on it!)
Push vegetables over to the side of the skillet, add the additional teaspoon of coconut oil. Once the oil is heated, add 2 eggs and scramble.
Once the eggs are scrambled, stir together with the cooked vegetables.
Top with diced California Avocados, salt, pepper and hot sauce.
Serves 2.
