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Garden Egg Scramble

Dairy Free Gluten-Free Keto Paleo Vegetarian

Recipe By Better Body Foods


1 Tbsp BBF Virgin Organic Coconut OIl 2 Tbsp zucchini, finely chopped 1 Tbsp onion, minced 2 cherry tomatoes, quartered 1-2 eggs 1 Tbsp milk, cream, or plain almond milk sea salt black pepper


1. In a small pan, melt the coconut oil. Add the zucchini and onions and sauté until tender.

2. Next, add the cherry tomatoes, stir and sauté for 2 minutes.

3. While the vegetables are sautéing, beat the eggs with milk in a small bowl. Add salt and pepper to taste.

4. Pour eggs into the pan and scramble lightly.

Makes 1 serving

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