
Spiralised Zucchini Hash
Breakfast
SERVES 2
PREP 10mins
COOK 8mins
Vegetarian, Gluten Free, Nut Free
Ingredients
3 zucchini, spiralised
salt & pepper, to taste
40g finely grated parmesan
4 large eggs
1/2 red onion, finely sliced in rings
2 slices wholegrain (or gluten-free) bread, toasted
Method
1 Toss zucchini with salt and set aside in a colander for 10-15 minutes to drain any moisture. Pat dry with paper towel and toss with parmesan.
2 Heat a large frypan over medium heat. Add onion and cook for a few minutes until softened then remove from pan.
3 Using a fork, twist zucchini and cooked onioin into six bundles, add to pan and cook for 2 minutes, flip, making a hole in the centre, add eggs to each, cover and continue to cook eggs to your liking.
4 Season with pepper and serve with toast.
Nutritional Information
Per Serve
Energy |
Calories |
Protein |
Carbs |
Fibre |
Sugar |
Fat |
Sat. Fat |
1467.5kj |
350.5cal |
24.6g |
19g |
3.7g |
5.4g |
18.7g |
7.4g |
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