Ingredients
- 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
Directions
- 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.
- 5.Enjoy your Garden Egg Scramble!
