Steamed carrots & zucchinis with egg
Heat olive oil over low/medium heat and cook thin carrot slices & thin zucchini slices (l used a vegetable peeler) with the lid on. Season with salt (👩🍳 Himalayan salt is a better option), oregano and herbed salt. At the end of cooking, sprinkle with fresh lemon juice and sunflower seeds. In another skillet heat olive oil over low/medium heat and add 1-2 egg(s). With the lid on cook until the egg(s) is/are done. Season with salt and oregano.
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