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
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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