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.
1 tbsp EVO, divided
1 medium #zucchini
2 cloves of garlic, minced
S&P, to taste (we did lots of black pepper)
1/4 cup cashew milk
2 tsp chipotle seasoning
1/2 cup salsa
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.