Asparagus, Carrot, Fennel Egg scramble

April 5, 2018by Reena0


  • 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


  1. Saute the carrots and cumin in oil/ghee until carrots are slightly soft
  2. Then toss in turmeric, salt, pepper, coconut aminos and other vegetables, and saute until slightly golden
  3. Add beaten egg/eggs and cook together quickly and turn off gas so eggs stay soft
  4. Put the scramble on your plate and mix in the cilantro, mint, and microgreens
  5. Enjoy with Pineapple- Papaya chutney or Kite hill Almond Yogurt!

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