Zucchini and Eggs Breakfast (THM S/Whole 30/Grain Free/Paleo/GAPS friendly)

I decided this morning that I just HAVE to take a few minutes and share this breakfast with you.

It just wouldn’t be fair to keep this one to myself.

As I have said before, one of the most important keys to developing a “homestead state of mind” is be reclaiming your health by the means of homeopathic remedies and nutrition.  I have also shared with you that in my own health journey with Hypothyroidism, a breakfast made up of Protein/Fat/Fiber is super beneficial.  On that note, one day I was trying to come up with a breakfast that contained those three things and this is what I came up with.

It’s totally cheating for me to even call this a “recipe.”  It is so crazy simple but SOOOO very good.  The tiny humans and even my mountain man LOVE this breakfast.  I mean really, when you tell your kids they are having vegetables at breakfast and they literally cheer… you have struck gold my friend.

So let’s break it down.

Melt butter, (ghee or bacon grease for Paleo/GAPS) in a cast iron skillet.  Saute diced onions until the edges start to brown (if your kiddos just can’t do the onions, you can omit but the flavor is really awesome so try it.  Seriously.  Keep trying.  My kiddos have come to LOVE cooked onions in their food.)  When the onions are starting to brown, add in your sliced zucchini and more fat if needed.  Season well with mineral or sea salt, fresh cracked pepper and a good amount of garlic powder.  Continue to saute the zucchini and onions until the onions are soft and brown and the zucchini are beginning to brown as well.

(When it comes to flavor, just remember, “brown food is good food.”)

You can complete this dish with either poached or fried eggs but you really want those yolks to be nice and runny.  

That’s all folks.  Super simplicity, super deliciousness.

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