3 cups sliced zucchini
1 medium onion, chopped
1/2 teaspoon sea salt
8 fresh eggs
In a skillet, saute the zucchini and onion together with the salt until all of the liquid that the vegetables have released is cooked off.
Preheat your oven to 350 degrees.
In a medium bowl whisk the eggs. Remove the skillet from the heat.
In a 8×8 baking dish, spread the cooked veggies out evenly. Pour the eggs over the top and put in the hot oven.
Cook until the eggs no longer jiggle in the middle, about 15 to 20 minutes.
Remove from the oven and let cool slightly before slicing into 4 pieces.
Remember … Be The Organic U – Feed Your Soul
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