Servings: 4 to 6

1 head fresh cauliflower 1 head fresh cauliflower
3 eggs 3 eggs
1/2 cup frozen peas ½ cup frozen peas
1 zucchini 1 zucchini
1/4 onion(s) diced ¼ onion(s) diced
1/4 cup Bragg Liquid Aminos ¼ cup Bragg Liquid Aminos
1/4 cup coconut oil ¼ cup coconut oil
1 tsp garlic powder 1 tsp garlic powder
to taste salt and pepper to taste salt and pepper

Heat a large skillet on medium high heat and add half of the coconut oil.
Add onion to pan. Saute over medium high heat until starting to soften.
Add zucchini and peas.
While those are cooking, grate the cauliflower using a cheese grater or food processor.
When vegetables are cooked, remove from heat and set aside.
Add the rest of the oil and the cauliflower.
Cook, stirring constantly, for 3 to 4 minutes until cauliflower is starting to soften but not mushy.
Make a hole in the center of the mixture to reach the bottom of the pan and crack the eggs in to the hole.
Sprinkle with 2 tbsp of the liquid aminos and the garlic powder, salt and pepper.
Scramble the eggs in to the mixture.
When eggs are cooked, return vegetables to pan and stir.
Add the remaining liquid aminos and stir until all are heated and flavors are combined.