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Zucchini Egg Scramble with Blackberries

Serving Size

1

Ingredients

  • 1 tbsp avocado oil
  • 3 eggs, scrambled
  • 1 small zucchini chopped
  • 2 garlic cloves, chopped
  • 1 cup blackberries

Directions

  • Prep Ingredients: Chop the zucchini into small pieces and mince the garlic cloves.
  • Cook Vegetables: Heat a non-stick skillet over medium heat and add a drizzle of cooking oil (such as avocado or olive oil). Sauté the zucchini and garlic for about 5 minutes, stirring occasionally, until tender and lightly golden.
  • Cook Eggs: In a separate bowl, whisk the eggs until combined. Add the eggs to the skillet with the zucchini and cook, stirring gently, until the eggs are fully set (about 2-3 minutes). Remove from heat.
  • Serve: Plate the scrambled eggs and zucchini. Serve with a side of blackberries for a balanced, nutrient-dense meal.

Notes

Ingredient Substitutions: Replace zucchini with broccoli or spinach for variation. Use raspberries or strawberries if blackberries are unavailable. Protein: This recipe has around 21 grams of protein. Add ¼ cup of shredded cheddar cheese, breakfast meat, or ½ cup of Greek yogurt to get it closer to 30 g.

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