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Veggie Scramble
Servings: 1–2
Ingredients:
- 1 tablespoon Virgin Coconut Oil
- 2 tablespoons zucchini, finely chopped
- 1 tablespoon onion, minced
- 2 cherry tomatoes, quartered
- 1–2 eggs
- 1 tablespoon milk, cream, or plain almond milk
- Himalayan Salt
- black pepper
Directions:
In a small pan, melt the coconut oil. Add the zucchini and onions and sauté until tender.
Next, add the cherry tomatoes, stir, and sauté for 2 minutes.
While the vegetables are sautéing, beat the eggs with milk in a small bowl. Add salt and pepper, to taste.
Pour eggs into the pan and scramble lightly.
