ZUCCHINI EGG NESTS
Ingredients:
- 250g zucchini, spiralized
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Salt and pepper to taste
- 1 teaspoon butter (7g)
- 3 whole eggs
- ¼ teaspoon Crushed red pepper
Instructions:
- Use a vegetable peeler or a spiralizer to slice the zucchini in to noodles.
- Place in a colander over a bowl and toss with salt until evenly coated.
- Let the zucchini noodles sit for 20 minutes so they can sweat.
- Preheat oven to 400 degrees F, and use butter to generously grease a muffin tin.
- Use your hands to squeeze the zucchini noodles to release as much moisture as possible.
- Place in a bowl and add garlic powder, onion powder, and ground black pepper.
- Carefully separate the egg whites from the yolk. The easiest way to do this is crack an egg into your hand over a bowl, then pass the egg yolk from one hand to another until the white’s drip down between your fingers into the bowl.
- Place the yolks on a plate, and add the whites to the zucchini noodles and mix together.
- Divide the zucchini noodles into the prepared muffin tin cups or ramekins. Create a nest and leave an indent in the center.
- Carefully place a yolk in the center of each zucchini nest.
- Sprinkle with more salt and pepper.
- Bake for 15-20 minutes until the yolks are cooked to your liking.
Nutrition Facts:
- Calories: 325.2 Cal
- Protein: 22g
- Carbs: 9.5g
- Fat: 22.4g