Low-carb Breakfast


I didn’t have this for breakfast today. I was bad, I had banana and avocado chocolate mousse with some heavenly raw and creamy honey…YUM!

But I was good yesterday and it was just as delicious…not quite as sweet though, but yesterday was sunny, today it’s rainy and I need comfort food.






1 summer squash

1 green zucchini

2 eggs


1 garlic clove (optional)

pink salt & fresh ground pepper

1/2 can tomato sauce

1 tbsp olive oil


Chop the squah and the zucchini ( and the garlic clove) and sauté them in 1 tbsp olive oil until soft (about 4-5 minutes on medium high).

Season with pink salt & fresh ground pepper and dried basil.

Add the tomato sauce and mix well.

Crack the eggs on top of the veggies and cover the pan with a lid.

Cook the eggs for 3- 4 minutes (the whites should be well done, but the yolk still a little runny).









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