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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