Zucchini-Salsa Scramble

Obviously not vegan, but we used cashew milk to keep it dairy free. We go a little egg crazy on the weekends.



Serves: 2-4 (depending on how hungry you are | Time: ~15 min.


Ingredients

1 tbsp EVO, divided

1 medium #zucchini

2 cloves of garlic, minced

S&P, to taste (we did lots of black pepper)

6 eggs

1/4 cup cashew milk

2 tsp chipotle seasoning

1/2 cup salsa


Instructions

Use the large hole side of a grater, to grate the zucchini.


Add 1/2 tbsp EVO to a skillet over medium heat. When warm, add the zucchini and saute for about 5 minutes. Stir in garlic and saute an additional minute. Stir in S&P and set aside. You can remove from the skillet if you want to wash just one pan at the end.


Whisk together eggs, cashew milk, and chipotle seasoning in a bowl. Add 1/2 tbsp EVO to a skillet over medium heat. When warm, add egg mixture to skillet and get to scrambling for about 5-7 min.


Remove from heat. Add cooked zucchini and salsa to the eggs and stir to combine. Serve immediately.

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