breakfast zoodles breakfast zoodles Israeli Kitchen Zoodles for breakfast? We're in. (Photo: Jerry James Stone)

Breakfast zoodles

Veggies are great any time of day. But in this breakfast dish, they're spectacular.

By Jerry James Stone

Print
  • Yield: Serves 1
  • Prep time: 5 minutes
  • Cook time: 5 minutes

Here we’ve got an easy (and tasty) way to sneak more veggies into your breakfast with this simple breakfast "pasta" made from zucchini noodles.

Ingredients

  • 1 large zucchini
  • 2 tablespoons Basil pesto
  • 1 egg
  • Olive oil
  • Sea salt
  • Red pepper flakes

Directions

Wash and trim the zucchini. Fully dry it before spiralizing it.

Warm 1 tablespoon in a small fry pan over a medium low heat. Saute the zucchini noodles for about 2 minutes, just to soften them.

Remove from heat and toss with pesto in the pan. Transfer sauteed pesto zoodles to a plate.

In the same pan, add another tablespoon of olive oil and warm over a medium heat. Fry up one egg.

Top the zoodles with the egg and some red pepper flakes.

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Jerry James Stone is a vegetarian and vegan food blogger who has created recipes for the Discovery Channel, Whole Foods Market, and many more.

Related Topics: Breakfast

Recipes from the Israeli KitchenRecipes from the Israeli Kitchen

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