Baked Eggs with Cheese and Zucchini
2 teaspoons butter
2 teaspoons coconut oil
3 green onions, chopped
2 zucchini, quartered and thinly sliced
1/2 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon black pepper
1/3 cup shredded cheese (I love to use Havarti)
8 large eggs, beaten until light and fluffy
2-3 tablespoon heavy cream
Heat the butter & oil in a large non-stick skillet over medium heat until the butter has melted. Add the onion, zucchini, basil, 1/4 tsp of the salt & 1/8 tsp of the pepper. Cook, stirring occasionally, until crisp-tender, 5-8 minutes.
Baked Style: Spread the zucchini mixture over the bottom of 8 x 8 baking dish. Add beaten eggs and top with cream. Sprinkle with half of the shredded cheese. Cover with foil & bake until the eggs begin to thicken, about 20 minutes. Top with remaining cheese and return to oven until cheese is melted.
Omelet Style: Place the eggs in a heated frying pan with a little MCT oil, Coconut Oil or butter to prevent sticking. Cook until eggs are almost set, then add the zucchini mixture over half of egg mixture along with half of shredded cheese. Flip omelet style and then add remaining cheese and cook until eggs are done and cheese is melted.