Cook Farro (1/2 cup) according to directions on package and set aside.
While farro is cooking, wash and prep vegetables.
Slice Yellow Squash (2), Zucchini (1) and Cherry Tomato (1/2 cup). Add sliced squash and zucchini to medium pan.
Combine Extra-Virgin Olive Oil (1 tablespoon), Ground Black Pepper (1/4 teaspoon), Balsamic Vinegar (1/2 teaspoon), Maple Syrup (1 tablespoon), Lemon Pepper (1/4 teaspoon), Onion Powder (1/2 teaspoon), Garlic Salt (1/4 teaspoon), Fresh Oregano (3/4 teaspoon), and Fresh Parsley (1/2 teaspoon).
Add to small bowl and stir with fork until well combined. Pour dressing mixture over the sliced squash and zucchini and cook over medium heat for approximately 5 minutes, stirring frequently.
After the first 5 minutes, add Green Chili Pepper (2 tablespoon) and cherry tomatoes to pan with veggies, and cook additional 4-5 minutes or until cooked to your preference.
Once farro has cooked, divide evenly between two bowls, then dish out the cooked veggies and top with Feta Cheese (2 tablespoon).
Using the same pan as you used to cook the veggies, coat with a light layer of Coconut Oil Cooking Spray (to taste) and add Egg (2) to pan. Cook over medium heat for approximately 3 minutes.
Flip and cook another 1-2 minutes, or according to your preference. Serve and enjoy!