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Veggie Scramble
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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
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
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