Serves 4 | Total Cook Time: 30 minutes
Avocado oil
2 small zucchini, diced
1 cup of cherry tomatoes, halved
1 cup of baby portobello mushrooms, sliced
1/4 cup of red onion, minced
1 tablespoon fresh parsley (reserve some for garnish)
1 teaspoon fresh thyme (reserve some for garnish)
1/2 teaspoon garlic powder
8 eggs
1/4 cup oat milk
1 tablespoon of parmesan cheese
1 teaspoon Truff Hot Sauce or your favorite type of hot sauce
2 tablespoons of feta & mozzarella cheese (optional)
Salt and pepper, to taste
1. Preheat your oven to 425°.
2. Take out a cast iron skillet and add 1 tablespoon of avocado oil. Bring the pan up to a medium heat and add the zucchini, tomatoes, mushrooms and onion. Season with 1/2 teaspoon of salt, pepper, and garlic power and fresh herbs. Cook until the liquid from the veggies is completely evaporated, about 10 minutes.
3. Meanwhile, whisk the eggs, oat milk, Parmesan cheese, Truff Hot Sauce, and a pinch of salt and pepper. Once the veggies have softened, pour the egg mixture in and move the mixture around so the eggs coat the bottom of the pan. Cook for 1-2 minutes or until the edges set and then bake in the oven for 15 minutes.
4. Remove from oven, garnish with parsley and thyme and enjoy!
