Zucchini and Egg Breakfast Recipe

Serves: 1    Prep: 5 min.   Cook: 10 min.

Ingredients

  • ½ cup diced zucchini;
  • ½ cup diced yellow squash;
  • ½ onion, cut into chunks;
  • 1 or 2 whole eggs;
  • 1 tsp. lemon juice
  • 1 tbsp. ghee;

 

Preparation

  1. Melt the ghee in a skillet placed over a medium-high heat.
  2. Add the onions and cook until soft, about 4 to 5 minutes.
  3. Add the zucchini and yellow squash to the skillet. Season to taste, cook for 5 to 7 minutes, and remove from the  heat.
  4. Grill the tomato on a grill pan or simply sear in a hot skillet, and set aside.
  5. Crack the egg into the water and allow it to swirl around in the water until the egg begins to set, about 1 or 2 minutes.
  6. Place the vegetables in a bowl and set the eggs on top.
  7. Sprinkle the eggs with some extra salt and pepper and serve.