Zucchini ribbons give this scramble a dose of fresh veggies and a pretty texture. Crumbled goat cheese and cherry tomatoes finishes this dish with the fresh flavors of Summer. Serve this with a cup of hot coffee amongst loved ones.
Prep Time: 5 minutes
Cooking Time: 10 minutes
2 tablespoons ghee or butter
8 large eggs
1 teaspoon sea salt
½ teaspoon black pepper
1 medium zucchini, ends removed & peeled in wide strips with a veggie peeler
2 ounces of soft goat cheese, crumbled
10 cherry tomatoes, halved
Heat a cast-iron skillet to medium-low heat.
Scramble eggs in a bowl and add to the skillet.
Season with sea salt and pepper and scramble until cooked through.
Garnish with rolled strips of peeled zucchini, crumbled goat cheese and halved cherry tomatoes.
Serve between 4, storing any leftovers in the fridge for up to 3 days.
Net Carbs: 2