Garden Harvest Breakfast

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Servings: 1

Ingredients:

• 1/2 Bell Pepper

• 1/2 White Onion

• 1/2 Zucchini

• 1/2 Yellow Squash

• 2 Eggs (I use pasture-raised!)

• Salt and Pepper to taste

• Cooking oil (Ie., Ghee)

Instructions:

1. Prepare the Vegetables:

   • Wash the vegetables and dice the bell pepper, white onion, zucchini, and yellow squash into bite-sized pieces. ( Sometimes I like to slice the zucchini, and yellow squash into bite-size rounds- it’s just fun to change it up!)

2. Saute the Vegetables:

   • Heat a pan over medium heat and add a tablespoon of cooking oil/ghee.

   • Add the vegetables to the pan, and saute until tender and slightly caramelized. This will usually take around 5-7 minutes. Stir occasionally.

   • Season with salt and pepper to taste.

   • Once done, remove from the pan and set aside.

3. Cook the Eggs:

   • In the same pan, cook your eggs to your liking. You can scramble them, fry them, or prepare them however you prefer (Just remember, if you want a stellar sunny-side up egg, LOW and SLOW is the key!)

   • Once cooked, remove from the pan and season the eggs to taste with salt and pepper.

4. Assemble and Serve:

   • Plate up your cooked eggs and top them with the sauteed garden vegetables or throw them on the side.

   • Serve hot and enjoy!

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