Description
These fun and delicious zucchini egg nests come together in 15 minutes with just six ingredients, six steps, and one pan.
Ingredients
Scale
- 2 zucchini (14 ounces/400g)
- 1 tablespoon olive oil
- 2 tablespoons Parmesan cheese, grated, divided
- Salt and pepper, to taste
- 4 eggs
Instructions
- Wash zucchini and create spaghetti noodles using a spiralizer. Alternatively, slice into thin ribbons with a vegetable peeler.
- Heat olive oil in a non-stick skillet over medium heat. Add the zucchini and sauté for a minute to soften.
- Sprinkle over 1 tablespoon Parmesan cheese and season with salt and pepper. Mix thoroughly.
- Divide the zucchini mixture into four portions, shaping each into a round fritter in the skillet. Create a small well in the center of each fritter, and crack an egg into each well.
- Cover the skillet with a lid and cook for about 5 minutes, or until the egg whites are set and the yolks are still runny.
- Remove from heat, season with salt and pepper, and sprinkle over the remaining Parmesan. Serve immediately.
Nutrition
- Serving Size: 1
- Calories: 266
- Sugar: 0.4g
- Sodium: 387.8mg
- Fat: 18.7g
- Saturated Fat: 5.2g
- Carbohydrates: 7.1g
- Fiber: 2.2g
- Protein: 19.9g
- Cholesterol: 375.6g