Gluten-Free Zucchini Spaghetti Fried Eggs

You can never have too many side dish recipes, so give Gluten-Free Zucchini Spaghetti Fried Eggs a try. This recipe serves 2 and costs $1.13 per serving. One serving contains 218 calories, 11g of protein, and 16g of fat. From preparation to the plate, this recipe takes roughly 25 minutes. Head to the store and pick up zucchinis, salt and pepper, extra virgin olive oil, and a few other things to make it today. It is brought to you by Inspiralized. Several people made this recipe, and 901 would say it hit the spot. It is a good option if you're following a gluten free, dairy free, paleolithic, and lacto ovo vegetarian diet. With a spoonacular score of 61%, this dish is good. If you like this recipe, you might also like recipes such as Meatless Monday: Zucchini Spaghetti and Sriracha Fried Eggs, Gluten-Free Eggplant Parmesan with Zucchini Spaghetti, and Gluten-Free Turkey Meatballs with Spaghetti Sauce and Zucchini Noodles.

Servings: 2

Preparation duration: 15 minutes

Cooking duration: 10 minutes

 

Ingredients:

2 tablespoons almond meal

2 large eggs

1 tablespoon extra virgin olive oil

1 large garlic clove, minced

1 small pinch red pepper flakes

salt and pepper, to taste

1 teaspoon water

2 medium zucchinis, Blade C/D

Equipment:

frying pan

whisk

bowl

wooden spoon

Cooking instruction summary:

Place a medium skillet over medium heat and coat with cooking spray. Meanwhile, in a small bowl, combine all of the ingredients but the water for the breadcrumbs and whisk together. Add in the water and use your hands to form a dough it should end up in a ball.Crumble the dough ball into the heated skillet and continually break up with a wooden spoon. Cook for 2-3 minutes or until breadcrumbs break up, harden and become toasted. Set aside in a bowl and set the heated skillet to the side.Place a large skillet over medium-high heat and add in the olive oil. Once oil heats, add in the garlic and red pepper flakes and cook 30 seconds or until fragrant. Add in the zucchini noodles and toss for 3-5 minutes or until noodles have reached your desired consistency preference (about 3 for al dente.)Meanwhile, place the medium skillet back over medium-high heat and coat with cooking spray. Once heated (flick water into the pan and it should sizzle), add in the eggs and cook for 3-5 minutes or until egg whites set.Plate the zucchini noodles, top with fried egg and sprinkle over breadcrumbs.

 

Step by step:


1. Place a medium skillet over medium heat and coat with cooking spray. Meanwhile, in a small bowl, combine all of the ingredients but the water for the breadcrumbs and whisk together.

2. Add in the water and use your hands to form a dough it should end up in a ball.Crumble the dough ball into the heated skillet and continually break up with a wooden spoon. Cook for 2-3 minutes or until breadcrumbs break up, harden and become toasted. Set aside in a bowl and set the heated skillet to the side.

3. Place a large skillet over medium-high heat and add in the olive oil. Once oil heats, add in the garlic and red pepper flakes and cook 30 seconds or until fragrant.

4. Add in the zucchini noodles and toss for 3-5 minutes or until noodles have reached your desired consistency preference (about 3 for al dente.)Meanwhile, place the medium skillet back over medium-high heat and coat with cooking spray. Once heated (flick water into the pan and it should sizzle), add in the eggs and cook for 3-5 minutes or until egg whites set.Plate the zucchini noodles, top with fried egg and sprinkle over breadcrumbs.


Nutrition Information:

Quickview
208k Calories
10g Protein
15g Total Fat
8g Carbs
7% Health Score
Limit These
Calories
208k
10%

Fat
15g
24%

  Saturated Fat
2g
18%

Carbohydrates
8g
3%

  Sugar
5g
6%

Cholesterol
186mg
62%

Sodium
281mg
12%

Get Enough Of These
Protein
10g
20%

Vitamin C
35mg
43%

Vitamin B2
0.41mg
24%

Selenium
15µg
23%

Vitamin B6
0.42mg
21%

Manganese
0.39mg
19%

Folate
70µg
18%

Phosphorus
175mg
18%

Potassium
587mg
17%

Vitamin A
676IU
14%

Vitamin K
12µg
12%

Vitamin E
1mg
12%

Vitamin B5
1mg
12%

Fiber
2g
11%

Iron
1mg
11%

Magnesium
41mg
10%

Zinc
1mg
9%

Calcium
77mg
8%

Vitamin B12
0.45µg
7%

Vitamin B1
0.11mg
7%

Copper
0.15mg
7%

Vitamin D
1µg
7%

Vitamin B3
0.94mg
5%

covered percent of daily need
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