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Zucchini scrambled eggs for Full GAPS on a cream plate

Zucchini Scrambled Eggs for Full GAPS

A simple one-serving Full GAPS scramble with one shredded zucchini, two eggs, and two tablespoons traditional cooking fat.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 1 serving
Course: Breakfast
Cuisine: GAPS
Ingredients Equipment Method Notes

Ingredients
  

  • 1 zucchini shredded
  • 2 eggs
  • 2 tbsp butter, lard, or coconut oil choose one

Equipment

  • Le Creuset Signature 10.25-inch skillet in Artichaut
  • Box grater or food processor shredding disc
  • Medium glass mixing bowl
  • Fork or whisk
  • Flexible silicone spatula

Method
 

  1. Melt the butter, lard, or coconut oil in the Le Creuset Artichaut skillet over medium heat.
  2. Add the shredded zucchini and sauté, stirring regularly, until the strands soften and look translucent.
    Shredded zucchini cooking until translucent in the exact Artichaut skillet
  3. Whisk the 2 eggs in a glass bowl, then pour them evenly over the zucchini.
  4. Stir and scrape quickly so the eggs set around the zucchini without browning.
    Two eggs forming moist curds around zucchini in the Artichaut skillet
  5. Remove the scramble from the skillet immediately when the eggs are set but still moist. Serve at once.

Notes

Full GAPS.
The source does not give a zucchini weight; use one whole zucchini without inventing a size or weight.
Use exactly 2 tablespoons of one listed cooking fat.
Yield: 1 serving.

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