Zucchini-nested Egg - breakfast is ready!

Zucchini-nested Egg served with
sliced tomatoes & basil.

Breakfast is ready! Spiralized zucchini became a nest for an egg. Not quite hashbrowns but quite tasty . . . and a good way to use up some of our summer squash. Plus, it's low in carbs, too.



Zucchini-nested Egg     1 serving
Summer squash such as zucchini or yellow
Salt & pepper to taste
Italian seasoning or another seasoning of your choice.
Egg

1. Using a spiralizer, turn out enough zucchini "noodles" for a nest.
   
2. Spray a stick-free skillet with pan release and heat it to medium temperature.
3. Add the zucchini "noodles" arranging them in a nest and season with salt, pepper and other seasoning as desired.  Cook for about 3 minutes.
   
4. Then, flip and add a lid; steam for 2 to 3 minutes until they reach desired consistency (I like mine a bit crunchy.)
   
5. Make an opening in the nest, add egg + salt and pepper, then cover and cook to desired doneness.
   
   
   
   

Recipe without photos . . .

Zucchini-nested Egg     1 serving

Summer squash such as zucchini or yellow
Salt & pepper to taste
Italian seasoning or another seasoning of your choice.
Egg

1. Using a spiralizer, turn out enough zucchini "noodles" for a nest.
2. Spray a stick-free skillet with pan release and heat it to medium temperature.
3. Add the zucchini "noodles" arranging them in a nest and season with salt, pepper and other seasoning as desired.  Cook for about 3 minutes.
4. Then, flip and add a lid; steam for 2 to 3 minutes until they reach desired consistency (I like mine a bit crunchy.)
5. Make an opening in the nest, add egg + salt and pepper, then cover and cook to desired doneness.