2 eggs beaten (or equivalent with egg substitute)

1/2 zucchini peeled and cut into fourths

1 tsp. of mustard seeds

1 tsp. of turmeric

1 tsp. of cumin seeds

1 tbs. of fresh basil

1 1/2 tsp. of salt

1/2 tsp. of black pepper

2 tbs. of olive oil or coconut oil (even ghee)


In a medium pan, add the oil and spices on a low to medium flame. When you hear the seeds start to pop, add the zucchini and saute these ingredients for 2 minutes. Cover the pan for an additional 4-5 minutes, or until the zucchini starts to soften. Next add the egg mixture and stir thoroughly for about a minute. Cover the pan and let the mixture cook for about 3-4 minutes. Turn the flame off. Stir one more time and then let it sit for another minute. Serve the zucchini and eggs with the fresh basil on top.