Looking to spice up your eggs in the morning and the 'everything bagel' seasoning from Trader Joes isn't doing it? Same... which is why I took some leftover zucchini strips I had from a zucchini pasta I was making, and placed them in a pan to sauté them up.
While they were sizzling up, I didn't really know what I was going to do with them, and then I thought, i'll just crack two eggs right on top... Voila! the egg white seeped into the space where the zucchini wasn't connected and acted like a glue, holding the zucchini together. It's almost like a two ingredient frittata. I served mine with some Whole Foods sourdough rye bread and a dash of sriracha!
Give a whirl on your next breakfast adventure, you'll impress yourself and your guest!
Bon appétit and happy cooking!
Author: Serena Moroukian
Prep Time: 5 min. Cook Time: 15 min. Total Time: 20 min.
Serves: 2
Ingredients:
2 teaspoons olive oil (separated for two separate dishes)
1 medium zucchini
4 eggs
Chili powder
Sourdough and sriracha (optional)
Instructions:
Peel zucchini lengthwise until you reach the seeds. Turn zucchini over so that the now flattened (peeled) side is on the cutting board. Continue to peal the rounded side until you reach the seeds. You should have about 20 long zucchini strips.
Add oil to a pan (I used a 7 inch nonstick pan) over medium heat. Add zucchini vertically until the bottom of the frying pan is covered (about 5 strips). On top of that, add 5 more strips horizontally. Cover the pan and let the zucchini cook for about 3 minutes over medium heat.
Add two eggs on top of zucchini and cover to cook for another 4 minutes, or until eggs are cooked to your liking. Repeat steps 2 and 3 for your second serving.
I'd love to see how the recipe came out if you tried it. Tag #whatsyourcheatday on your post and I'll be sure to give you a shoutout!
xoxo
Serena
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