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:
covered percent of daily need
