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Sautéed Zucchini and Cherry Tomatoes with Pan-Fried Pastured Eggs

Sautéed Zucchini and Cherry Tomatoes with Pan-Fried Pastured Eggs

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

  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.

Note

  • Recipe provided by Elaina Newton of TheRisingSpoon.com

Nutrition Information

Per serving: 300 kcal cal., 24 g fat (15 g sat. fat), 8 g carb., 2 g fiber, 15 g pro., 84 mg calcium, 2 mg iron. Percent Daily Values are based on a 2,000 calorie diet

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