Calories: 303 Proteins: 13 Carbs: 12 Fats: 24 Serves: 1
1 Tbsp BBF Virgin Organic Coconut OIl
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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.
5. Enjoy your Garden Egg Scramble!
