Egg and Brown Rice Breakfast Bowl

Instructions

1. In a small skillet, heat ½ teaspoon oil over medium heat. Add zucchini and cook, stirring, until beginning to turn golden, about 2-3 minutes. With a slotted spoon, remove zucchini from pan. 
2. Beat eggs, milk, oregano, salt and pepper in a small bowl. 
3. In the same small skillet, heat ½ teaspoon oil over medium heat. Pour in egg mixture. As eggs begin to set, gently pull the eggs across the pan with a spatula, forming large soft curds. Sprinkle basil over eggs. Gently fold eggs a few more times until thickened and no visible liquid egg remains. Remove from heat.
4. Meanwhile, in a microwave-safe bowl (the same bowl in which you plan to construct your Breakfast Bowl) microwave the rice with 1 tablespoon water until hot, about 30 seconds.
5. To assemble, top rice with eggs, beans, tomatoes, cooked zucchini and cheese.