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Ingredients
- ½ tsp. coconut oilÂ
- 1 eggÂ
- 5 egg whitesÂ
- 1 tbsp. coconut flourÂ
- ÂĽ cup (30g) zucchini (courgette), gratedÂ
- herbs de provence (mixed herbs), to tasteÂ
- salt & pepper
- â…“ cup (80ml) tomato sauce (passata)Â
- 2 tsp. Parmesan cheese, gratedÂ
Prep Time:
10
Minutes
Directions
Cook Time:
5
Minutes
- Heat the oil in a 9-inch non-stick skillet over a medium heat.Â
- In a bowl, whisk together the egg, egg whites, grated zucchini, coconut flour, herbs and season to taste with salt and pepper. Pour the egg mixture into the skillet, cover with a lid and cook gently until the eggs are set.
- Serve immediately, topped with the tomato sauce and Parmesan cheese.
- VEGANV
- VEGANV
- VEGATARIANVT
- VEGATARIANVT
- HIGHÂ PROTEINHP
- HIGHÂ PROTEINHP
- GLUTENÂ FREEGF
- GLUTENÂ FREEGF
- LOWÂ CARBLC
- LOWÂ CARBLC
- CONTAINÂ NUTSN
- CONTAINÂ NUTSN
- DAIRYÂ FREEDF
- DAIRYÂ FREEDF
- MEALÂ PREPMP
- MEALÂ PREPMP
