Calories: 303 Proteins: 13 Carbs: 12 Fats:24 Serves:1
1 Tbsp BBF Virgin Organic Coconut OIl
Read more
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
This website uses cookies so that we can provide you with the best user experience possible. Cookie information is stored in your browser and performs functions such as recognising you when you return to our website and helping our team to understand which sections of the website you find most interesting and useful.
Strictly Necessary Cookie should be enabled at all times so that we can save your preferences for cookie settings.
If you disable this cookie, we will not be able to save your preferences. This means that every time you visit this website you will need to enable or disable cookies again.