Asparagus, Carrot, Fennel Egg scramble

INGREDIENTS
- 1/2 cup finely chopped asparagus
- 1/2 cup finely grated zucchini
- 1/4 cup finely grated fresh fennel bulb
- 1/4 cup finely shredded carrots
- 1/4 teaspoon cumin seed or powder
- pinch of turmeric and black pepper
- 2 Tablespoon avocado oil or Ghee
- 1 or 2 eggs depending on how eggy you want it to be
- 1/4 teaspoon salt
- 1/4 teaspoon coconut aminos
- Optional
- Chopped cilantro and mint for garnish
- Microgreens of choice
INSTRUCTIONS
- Saute the carrots and cumin in oil/ghee until carrots are slightly soft
- Then toss in turmeric, salt, pepper, coconut aminos and other vegetables, and saute until slightly golden
- Add beaten egg/eggs and cook together quickly and turn off gas so eggs stay soft
- Put the scramble on your plate and mix in the cilantro, mint, and microgreens
- Enjoy with Pineapple- Papaya chutney or Kite hill Almond Yogurt!



