Summer Squash and Farro Veggie Bowl

Cook Farro (1/2 cup) according to directions on package and set aside.

Slice Yellow Squash (2) , Zucchini (1) and Cherry Tomatoes (1/2 cup) . Add sliced squash and zucchini to medium pan.

Combine Extra-Virgin Olive Oil (1 Tbsp) , Ground Black Pepper (as needed) , Balsamic Vinegar (as needed) , Maple Syrup (1 Tbsp) , Lemon Pepper (as needed) , Simply Organic Onion Powder (as needed) , Garlic Salt (as needed) , Fresh Oregano (1 tsp) , and Fresh Parsley (as needed) .

After the first 5 minutes, add Green Chili Peppers (2 Tbsp) 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 Tbsp) .

Using the same pan as you used to cook the veggies, coat with a light layer of Coconut Oil Cooking Spray (as needed) and add Eggs (2) to the pan. Cook over medium heat for approximately 3 minutes.