Baby Heirloom Tomatoes with Zucchini and Eggs


What You Will Need:

4 Baby Heirloom Tomatoes, cut in half then roasted

1 Whole Egg

1 Egg White

1 C Zucchini, shredded

Pinch of Sea Salt

Pinch of Pepper

1/2 tsp Olive Oil

1 Tbsp water


Pre heat your oven to 400.

Place the cut heirloom tomatoes face up on a sheet of parchment paper. Roast the tomatoes until the tomatoes start to soften and turn dark brown in areas.

In a non stick pan, mix the eggs, salt, pepper, and water. (The water makes the eggs fluffy.)

Once the eggs are done cooking, remove from heat and add the zucchini, and tomatoes. Mix for about 1 minute this will soften the shredded zucchini.

Plate your food then top off with a pinch more salt, and olive oil.

*Makes 1 serving

153.9 cals, 8 G fat, 10.2 G carb, 3.4 G fiber 11.8 G pro, 5.2 G sugar



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