Ingredients:
2 cups shredded zucchini (frozen will work, but fresh is always better)1/4 sesame seeds
3 cloves chopped garlic
1 chopped tomato
Salt and pepper
2 c egg whites (low fat) or 3 whole eggs (healthy fat)
Nutritional yeast (optional)
oil (I use MCT oil or olive oil)
- Heat oil in a large pan on the stove (I use the old cast iron pan for this, but a large frying pan of any sorts is going to work)
- Add in zucchini, garlic, and sesame seeds into the oil and saute until zucchini is tender
- Add in eggs and cook, folding in zucchini until the eggs are cooked
- Turn off heat and toss in the tomato
- Season with salt, pepper, and nutritional yeast
Vegetables can be an important part of every meal, including breakfast! I enjoy vegetables mixed in with my eggs all the time. Zucchini has a nice, mild taste in the morning and is a great friend with fresh tomato and eggs. This zucchini and egg scramble is a wonderful way to start the day with a healthy boost of nutrients!