INGREDIENTS
10 large organic eggs
1 baby zucchini, sliced thin on the mandolin
¼ red pepper, diced fine
¼ yellow pepper, diced fine
½ red onion, diced fine
Olive oil
2 Tbsp of half and half (optional; sub almond milk)
JF Universal Salt or JF Curry Salt, to taste
Fresh cracked black pepper, to taste
Handful of fresh Italian parsley, chopped fine
TOPPINGS
½ cup sheep's milk feta cheese (optional; sub plant-based cheese)
1 tsp fresh Italian parsley, chopped fine
PROCESS
Preheat your oven to 350º. In a large mixing bowl, whisk the eggs and add 2 Tbsp of almond milk. Add all of the vegetables and herbs into the mixing bowl.
Add ½ tsp of JF Universal Salt or if you want to spice it up use JF Curry Salt. Prepare a cast iron skillet with olive oil. Pour the egg mixture into the skillet and bake until set and golden brown on top.
Sprinkle with plant-based cheese and remaining parsley. Season with fresh cracked black pepper and JF Universal Salt. Enjoy!
