Heat a non-stick pan on medium heat and toast pumpkin seeds. When done set aside. Lower the heat to low-medium and add coconut oil.
Crack eggs into a bowl, add oats, milk, good pinch of salt and pepper. Whisk until smooth. Pour the egg mixture into the pan. You should hear a nice sizzle. Don’t touch the eggs just yet, let the eggs brown slightly on the oil for up to a minute - these are the good bits. Stir the eggs and cook for another minute or two stirring constantly until they are cooked through.
Serve with cucumber slices and your favourite greens sprinkled with toasted pumpkin seeds.