Garden Egg Scramble

Dairy Free Gluten-Free Keto Paleo Vegetarian

Calories: 303 Proteins: 13 Carbs: 12 Fats: 24 Serves: 1



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


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