|Dr. Fleshman’s Zucchini and Leek Eggs
This is a wonderful way to add some veggies to your breakfast!
Zucchini lovers beware, this tastes wonderful!!!
Slice three small/medium sized zucchini into coins (aprox ¼ of an inch thick)
Slice 3 inches of a medium sized leek into rings
Onions can be substituted for leeks
Heat a medium sized skillet over medium/high heat
Season with coconut oil or butter (aprox 2/3 tablespoons)
Sauté the zucchini and the leek in the skillet till tender. Season with Herbamare, salt and pepper, or your favorite seasoning. Once the zucchini and the leek are tender crack 4 eggs into the skillet spacing them out over the vegetables. Allow the egg to cook and then using a spatula flip each egg and its associated veggies separately. (The vegetables will be flipped with the egg) Allow the egg to finish cooking to your desired preference. Use a spatula to put each egg and its associated veggies out onto a plate.
This recipe will serve 4 yet if you adjust the size of your zucchini and the quantity of eggs you can vary it from two to 5 people without any problem!