Always use organic when possible.
Preheat broiler to high.
On a baking sheet, brush with ½ Tbsp avocado oil. Add sliced zucchini.
Drizzle with ½ Tbsp avocado oil. Season with salt and pepper to taste. Broil for 2-3 minutes until lightly brown. Change from broil to bake at 375 F.
In a large mixing bowl, add eggs, almond milk, Hemp Hearts, carrots, sun-dried tomatoes, salt, and pepper. Whisk to combine very well. Add feta cheese.
In a medium-sized skillet, pour in egg mixture. Then cover top with zucchini slices and sprinkle some extra sun-dried tomatoes on top.
Place in oven and cook until golden and center sets. About 18-20 minutes.
Let cool slightly. Sprinkle remaining Hemp Hearts on top. Slice into 8 wedges. Serve warm.
Note: Leftovers will keep for 2-3 days in the fridge.