Sautéed Zucchini and Cherry Tomatoes with Pan-Fried Pastured Eggs
 Sautéed Zucchini and Cherry Tomatoes with Pan-Fried Pastured Eggs

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
300156mg8g2g24g15g15g

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

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