|1 Tbsp BBF Virgin Organic Coconut OIl||
|2 Tbsp zucchini, finely chopped|
|1 Tbsp onion, minced|
|2 cherry tomatoes, quartered|
|1 Tbsp milk, cream, or plain almond milk|
In a small pan, melt the coconut oil. Add the zucchini and onions and sauté until tender.
Next, add the cherry tomatoes, stir and sauté for 2 minutes.
While the vegetables are sautéing, beat the eggs with milk in a small bowl. Add salt and pepper to taste.
Pour eggs into the pan and scramble lightly.
Makes 1 serving