Scrambled Zucchini


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)

  1. 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)
  2. Add in zucchini, garlic, and sesame seeds into the oil and saute until zucchini is tender
  3. Add in eggs and cook, folding in zucchini until the eggs are cooked
  4. Turn off heat and toss in the tomato
  5. 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!