Description
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
Instructions
- 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.
- Fry your egg whilst you spiralize or grate the zucchini.
- Toss the zucchini with a little olive oil, balsamic and a little salt and pepper.
- 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.
Notes
- 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!
- Prep Time: 1
- Cook Time: 4
Nutrition
- Serving Size: 1
- Calories: 0
- Sugar: 0
- Sodium: 0
- Fat: 0
- Saturated Fat: 0
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 0
- Protein: 0
- Cholesterol: 0