Recipes

• 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

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.

Serves 1-2.