Zucchini Egg Nests

December 31st, 2019 by Debbie Martilotta

Ingredients

  • 3 large zucchini or 4 small, to yield 6 cups spiralized
  • 1 tsp salt, more to taste
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/8 tsp ground black pepper plus more to taste
  • Coconut oil, for greasing
  • 6 Farm Fresh eggs
  • Optional: Crushed red pepper, spices, fresh herbs like dill, cilantro, parsley for garnish

Instructions

  • Use a vegetable peeler or a spiralizer to slice the zucchini into noodles.
  • Place in a colander over a bowl and toss with sea salt until evenly coated.
  • Let the zucchini noodles sit for 20 minutes so they can sweat.
  • Preheat oven to 400 degrees F, and use coconut oil to generously grease a 6-cup jumbo muffin tin or 6 ramekins that are at least 3.5 inches in diameter.
  • Use your hands to squeeze the zucchini noodles to release as much moisture as possible.
  • Place in a bowl and add garlic powder, onion powder, and ground black pepper.
  • Carefully separate the egg whites from the yolk. The easiest way to do this is to crack an egg into your hand over a bowl, then pass the egg yolk from one hand to another until the whites drip down between your fingers into the bowl.
  • Place the yolks on a plate, and add the whites to the zucchini noodles and mix together.
  • Divide the zucchini noodles into the prepared muffin tin cups or ramekins. Create a nest and leave an indent in the center.
  • Carefully place a yolk in the center of each zucchini nest.
  • Sprinkle with more salt and pepper.
  • Bake for 15-20 minutes until the yolks are cooked to your liking.

courtesy of What Great Grandma Ate


Scrambled Eggs with Tomatoes, Herbs, and Goat Cheese

September 9th, 2019 by Debbie Martilotta

Ingredients:
▪ 8 large organic eggs
▪ 1/2 teaspoon of sea salt
▪ ¼ teaspoon freshly ground black pepper
▪ 2 tablespoons of filtered water
▪ 1 tablespoon clarified butter or ghee
▪ 1 small tomato, roughly chopped
▪ 2 ounces soft goat cheese
▪ ¼ cup fresh herbs (chives, thyme, parsley, dill, oregano), roughly chopped

Directions:
Step 1: In a large bowl, whisk together the eggs, salt, pepper, and water.
Step 2: In a large nonstick skillet, warm the butter over medium heat until shimmering. Add the egg mixture and stir with a wooden spoon until the eggs form
soft curds, about 3 minutes.
Step 3: Fold in the tomatoes and remove the pan from the stove. Gently fold in the goat cheese and herbs, divide among four serving plates, and serve immediately.

Nutritional analysis per serving: calories 250, fat 10 g, saturated fat 15 g,
cholesterol 359 mg, fiber 0.3 g, protein 16 g, carbohydrate 2 g, sodium 480 mg
Dr Hyman