Serves 1-2
Low Histamine
1 tbsp olive oil or butter (choose based on tolerance)
1/2 small zucchini, finely diced or grated
1/2 cup cauliflower, finely chopped (or pulsed into "rice" for quicker cooking)
1 tbsp white sesame seeds
Pinch of sea salt, to taste
2–3 fresh eggs (use same-day or freshly purchased eggs)
Optional: fresh parsley or chives, chopped (for garnish)
Prep the Veggies:
-Finely dice or grate zucchini and cauliflower so they cook quickly and evenly.
Cook the Veggies:
- In a non-stick skillet over medium heat, warm the olive oil or butter.
- Add cauliflower and zucchini and sauté for about 3–4 minutes, until just tender but still vibrant.
- Add sesame seeds and toast for 30 seconds to 1 minute until lightly golden.
Scramble the Eggs:
- Crack eggs into a bowl, whisk gently with a fork.
- Push the vegetables slightly to the side of the pan and pour in the eggs.
- Stir gently with a spatula, mixing the eggs with the veggies as they begin to set.
- Cook over medium-low heat until softly scrambled, about 2–3 minutes. Avoid overcooking.
Serve:
- Sprinkle with a pinch of sea salt and fresh herbs, if using.
- Serve immediately while warm.
Notes & Tips
