2 farm fresh eggs
1 Tbsp. coconut oil
1/4 cup shredded carrots
1/4 cup shredded zucchini
1/4 cup finely chopped broccoli flowers (the top flowering part of the broccoli)
1 green onion, chopped
(or substitute other of your favorite vegetables, finely chopped or shredded)
1/4 cup almond milk
Break the eggs into a small bowl and mix. Add almond milk and stir to incorporate.
In a small skillet, add oil and veggies. Stir. When they start to get tender (after a couple of minutes), add the egg/milk mixture. Scramble until done. (note, they will be a little moist due to the almond milk).
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