Description
A delightful twist on traditional pasta dishes, featuring fresh zucchini noodles and creamy eggs in a healthy, gluten-free meal.
Ingredients
Scale
- 2 medium zucchinis
- 2 large eggs
- 1 tablespoon olive oil
- Salt to taste
- Pepper to taste
- Optional toppings: grated cheese, herbs, or avocado
Instructions
- Use a spiralizer or peeler to create zucchini noodles from the zucchinis, aiming for a spaghetti-like thickness.
- Heat olive oil in a skillet over medium heat to coat the bottom of the pan.
- Add zucchini noodles to the skillet and sauté for 2-3 minutes until just tender, retaining some crunch.
- Push the zoodles to the side and crack the eggs into the skillet, cooking to your desired doneness.
- Season with salt and pepper to enhance flavor.
- Serve in a bowl, adding optional toppings like grated cheese, fresh herbs, or avocado.
Notes
For a spicier kick, add red pepper flakes. For a vegan option, substitute eggs with tofu scramble.
- Prep Time: 10
- Cook Time: 10
- Category: Main Course
- Method: Sautéing
- Cuisine: Gluten-Free
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 4g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 186mg