Tuesday, May 31, 2016

Zucchini and Eggs Breakfast


If you don't usually think of vegetables for breakfast, it's time for a healthy change.

Cook up some sliced zucchini in a bit of coconut oil. I like to use a cast iron skillet.

Pour your egg mixture over the top and stir it up a bit as it cooks.



Top with salt and pepper for a deliciously healthy start to your day.


The Prudent Pantry favorites:









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