Quick Egg & Zucchini Noodle Breakfast

SERVES 1 | PREP 1 Mins | COOK 4 Mins

Move away from the traditional toast and use a zucchini noodle to ‘hold’ your egg for a delicious breakfast. This one may look a little different but trust me, it’s a WINNER. The crunch of the raw zucchini works so well with the soft, gooey egg and crunchy seeds. The recipe for this one is in my 'Stace's Quick & Healthy Breakfasts' recipe eBook. It has a whole section of 'Make in under 5-minutes' recipes, just like this one.

Ingredients

  • 1 egg
  • 1 tbsp pumpkin seeds
  • 1 zucchini
  • 1 tspn extra virgin olive oil
  • Splash balsamic vinegar
  • Pinch dried chilli flakes
  • Salt & pepper

Method

  • Step 1
  • In a frypan, lightly toast the pumpkin seeds over a medium heat, tossing them so they’re golden and start to puff up and jump. Remove from the pan and then lightly grease it so it’s ready to cook your egg.
  • Step 2
  • Fry your egg whilst you spiralize or grate the zucchini.
  • Step 3
  • Toss the zucchini with a little olive oil, balsamic and a little salt and pepper.
  • Serving Suggestion
  • Pop the zucchini on the plate and top it with the egg, the pumpkin seeds and a sprinkle of chilli flakes if you’re using them.

Stacey Clare's Nutritional Tip

  • Zucchinis get a bad wrap. They can bitter but they don’t have to be – by using a spiralzier means you don't eat the seeds, and that is where all the bitterness is!

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