Ingredients:

• 2 teaspoons organic unsalted butter
• 1 large shallot, finely chopped
• 2 cloves garlic, minced
• 1 zucchini, chopped
• 6 shiitake mushrooms, chopped
• ½ tsp each: ground black pepper, smoked paprika, dried oregano, ground cumin, ground coriander and red pepper flakes
• ¼ tsp sea salt
• 2 tbsp low-sodium chicken broth
• 1 cup frozen riced cauliflower
• 1 tsp grated lemon zest + 2 tsp fresh lemon juice
• 8 large eggs, cooked as desired
• 2 cups microgreens

INSTRUCTIONS:

1. In a large nonstick skillet on medium, melt butter. Add shallot and cook, stirring frequently, until softened, 2 minutes. Add garlic and cook, stirring constantly, until fragrant, 45 seconds. Add zucchini and mushrooms; sprinkle with black pepper, paprika, oregano, cumin, coriander, pepper flakes and salt. Sauté 4 to 5 minutes, stirring frequently, until vegetables are softened.
2. Add broth and scrape up any browned bits from the bottom of the pan with a wooden spoon. Add riced cauliflower and cook, stirring frequently, another 3 to 4 minutes until cauliflower is softened. Remove from heat and stir in cheese, lemon zest and juice.
3. Divide mixture among 4 plates. Top each serving with 2 cooked eggs and ½ cup microgreens.