Fried Egg & Zoodles
One thing about #MeatlessMonday is you have a lots of room to be creative and colorful with your meals. Pile on the veggies! Bring on the protein! Add a bit of cheese! Voilà! There’s really no limit to the deliciousness you can make here.
This zoodle meal is light and super easy to make in 15 minutes. I won’t hold you up with a long intro, so let’s get to the recipe!
1 zucchini, fresh and spiralized
6 grape tomatoes, sliced
2 tbsp olive oil
1/2 tbsp Balsamic vinegar
1/2 tsp salt
1/4 tsp black pepper
Parmesan cheese, fresh and thinly shaved (optional)
salt and pepper, to taste
Preheat oven to 400 degrees.
Slice tomatoes in half, long-ways and place on a baking sheet. Cover tomatoes with 1 tbsp olive oil, the Balsamic vinegar, salt, and pepper. Place in oven for 15 minutes. Cook until tomatoes are begin to burst. We want them to burst all the way. For a cruncher tomato, don’t allow them to burst fully.
Once the tomatoes are done…. Heat the remaining 1 tbsp of olive oil in a skillet over medium-low heat.
Place zucchini in skillet and cook for 2-3 minutes. Afterwards, pushed zucchini to one side of the skillet to keep warm.
Crack eggs into the open side of the skillet and fry to liking.
Plate the zucchini, eggs (sunny side up, of course!) and tomatoes. Add salt and pepper to taste.
If your heart desires and your tastebuds want more, garnish with Parmesan cheese.
Twirl those zoodles and pair with glass of Sauvignon Blanc or Pinto Grigio and enjoy!
This recipe makes enough for two (2) servings.
You can use frozen zucchini spirals. However, after testing the frozen spirals, I noticed they are more limp and hold water even after cooking. After spiralizing a fresh zucchini and cooking it, the spirals remained crisp and did not hold water.
One thing I love about this meatless dish is that one zucchini leaves me with enough leftovers for the next’s days breakfast or lunch. For breakfast, I like to add bacon. For lunch, I love to add a homemade burger patty (as shown below).