Spring Egg Flower

6 Ingredients
13 min

Directions

1

Prep the veggies

Cut the ends of zucchini, squash and carrot and cut thin long pieces lengthwise. Arrange the slices in a circle in the base of Large Breakfast Maker and add 1 tbsp. water. Cover and microwave for 3 minutes at 70% power.

2

Cook eggs and serve

Place eggs and remaining water in the Quick Shake Container, add blender wheel, cover and shake vigorously until well combined. Pour the egg mixture over the precooked vegetables, from the sides toward the center. Cover and cook in the microwave 4–5 minutes at 50% power. Let stand 5 minute and serve warm.

Ingredients

Yield:

3

Serving Size:

⅓ portion
1 Small yellow squash
1 Small green zucchini
1 Small carrot
3 tbsp. Water
3 Large eggs
1 Sprig of fresh thyme