4 eggs
1/2 of a zucchini
1/4 cup of cherry, grape or heirloom tomatoes
Olive oil (about 3 to 4 tablespoons)
Parmesan cheese
Salt and pepper
Add your olive oil to a heated skillet set to medium heat.
Chop up your tomatoes into chunks. Slice up the zucchini into slices and then quarter the slices. Add the zucchini and tomatoes into the olive oil and let heat through. The zucchini should start to look translucent and tender.
While the veggies and cooking, beat your eggs with a whisk and sprinkle with some fresh cracked black pepper and salt. Add the eggs into the pan and take the heat down to low. Stir frequently to make sure the eggs don't over cook. Once the eggs are ready, plate, and top with a sprinkle of parmesan cheese.
If you are trying to save on calories, you can choose to use egg whites instead and forget the cheese.
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