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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dale@dalenelson.com

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