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