Amazing Eggs and Veggie Sauté

 
 
Coconut Oil or Olive Oil
6 Eggs
Minced Garlic
1tsp turmeric
½ tsp chili powder
1 small Zucchini
3 grape Tomatoes (or 2 romas)
6 Baby Bella Mushrooms
Dice all veggies into small bite size pieces. Over medium heat, heat oil in medium sized skillet. 
 
Add tomatoes, zucchini, mushrooms, and garlic. Sauté until tender, about three or four minutes. 
 
Add turmeric and chili powder. Mix in thoroughly. Remove from pan. (set aside)
 
Using same skillet, make over easy eggs. Using a spatula, shape and unstick eggs from skillet until runny in the middle but all whites are cooked, turning only once.
 
Serve with Egg in center of plate, topped with sautéed vegetables. Sprinkle a dash of salt if desired.
 
May add a whole grain gluten free English muffin or sprouted grain bread to this dish!
 
** Alternatively, you can add the eggs to the sautėd veggies and create a fritatta.
 
Serves 4 – 6
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