Egg and Squash Breakfast Scramble

I adapted this recipe from Ree Drummond's Carb Buster Breakfast.  Basically, I busted her carb buster and made it even more healthy and a just a bit more practical.  Here's what you do.

Heat a tablespoon of butter in a skillet on medium/ high heat.  Then chop up half an onion, half a yellow squash, and half a zucchini and add it to the skillet.  (I've also made this with some fresh Brussels sprouts chopped in half in the skillet with the squash and onions, too. Also very good.)  Let it cook for a minute or two, then sprinkle some sea salt and pepper on there.

Get a big plate/ platter ready with some fresh greens on the side. 

Saute the vegetables and onions for about three more minutes. Chop up half a tomato and then add her to the skillet, too. 

Heat up another tablespoon of butter in another, smaller skillet and make yourself an egg over easy. I use a separate skillet for my egg/s because I find that the vegetable skillet is too hot when the vegetables are done and my egg doesn't come out right. And it's important to me that my egg comes out right. 

When the vegetables and onions are done, dump them on the empty side of your plate.

Flip your egg over, let it cook for a sec and then pick it up carefully. Carefully! You don't want to break the yolk yet. 

Sprinkle with sea salt and fresh ground pepper and then get a knife and fork and dig in. The yolk breaks over the veggies and mixes with the butter and juices and makes an incredible sauce that you can eat with the fresh greens. 

This is a lot of food, a lot of nutrients, but only about 350-400 calories.  So that's amazing.   This is my favorite breakfast these days. 


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