1/2 yellow onion
1 tsp coconut oil
1/4 cup finely chopped cilantro
1 clove minced garlic
1 finely chopped hot pepper
1/2 diced bell pepper
1 shredded carrot or 1/2 shredded beet
In a bowl, add the eggs and scramble, adding a pinch of sea salt and black pepper to taste. Finely dice the onion*, grate the zucchini, combine all ingredients and mix well.
Heat a pan on medium-high and add 1 tsp coconut oil, add approximately 4 tablespoons of the mixture and flip when browned. Optional ingredients can be added to suit your tastes, and if you prefer, the fritters are nice topped with a sunny side up egg (the yolk creates a delicious fritter sauce!)
Makes approximately 6 fritters, mixture can be stored overnight.
* Finely dicing or even mincing the onion helps it cook more quickly, and it caramelizes a bit adding natural sweetness