Scrambled Eggs & Squash
Scrambled Eggs & Squash is the perfect way to prepare eggs during the fall & winter! This recipe is extremely satisfying and packed with the goodness of eggs and winter squash. It's an awesome low-carb & paleo breakfast.
Ingredients
- 2 eggs, pastured
- 1/2 cup winter squash, cooked & mashed (see above for selecting type of squash)
- 1 tbsp onion, finely chopped
- 1 tsp avocado oil
- 1/2 tsp dried basil, optional
- Sea salt & black pepper , to taste
Instructions
- Sauté onion and basil in avocado oil.
- Add mashed squash and mix with oil and basil using a spatula.
- Scramble eggs in a separate bowl then pour into pan with squash.
- Add sea salt & black pepper and gently mix ingredients together over low heat until eggs are cooked.
- Eat on its own or in your favourite healthy wrap.
Notes
TIME SAVING TIP: Use leftover roasted squash for this recipe. You can roast multiple squashes at a time (400F for 30-40 min or until tender) and store in fridge. Use in different recipes throughout the week.