Photo Credit
Elaina Newton
This Recipe
- Skill Level: Beginner
- Serves: 1
- Start to Finish: 25 minutes
Nutrition Facts
Amount per serving:
Total Calories: 300
- 156mg Sodium
- 8g Carbs
- 2g Fiber
- 24g Fat
- 15g Saturated Fat
- 15g Protein
- 84mg Calcium
- 2mg Iron
Ingredients:
- 1 tablespoon coconut or extra-virgin olive oil
- 2 pasture-raised eggs
- 1/8 small red or yellow onion, diced
- 1 small zucchini, thinly sliced
- 1/2 cup heirloom cherry tomatoes, stems removed
- Sea salt
- Pepper
- Granulated garlic
- Crushed red pepper
- Turmeric powder
Directions:
Directions
1. Heat oil in a cast-iron skillet set over medium heat. When hot (about 2 minutes), add eggs and cook to desired level of doneness. Set aside in a bowl.
2. Raise heat to medium-high and add onion to the pan. Cook 3 to 5 minutes until translucent and just beginning to brown. Add zucchini and cook another 1 to 2 minutes. Add tomatoes and remaining ingredients to taste. Pour vegetables on top of eggs and serve immediately.
Recipe provided by Elaina Newton of TheRisingSpoon.com
