Zucchini noodle egg nests cooked with tomatoes and sprinkled with feta cheese for an easy, vegetarian and gluten free breakfast!
If you’ve ever had hash brown egg nests or a traditional “egg in a nest”, you know they’re an easy and delicious way to enjoy breakfast. Totally more exciting than a green smoothie or some scrambled eggs.
Here, we’re swapping out the potatoes and/or toast in exchange for zucchini noodles! Zucchini noodles are lighter, more nutritious, and just crunchy enough to be nest-worthy. It’s incredibly easy, best eaten out of a pan with some avocado and crusty bread!
And if you follow along on Instagram, you saw that I remade this recipe, because I was unhappy with the photos – how the rim of the pan on the left hand side is burnt. I just wasn’t watching the pan enough and it browned. SO, I made another version of these zucchini noodle egg nests, but forgot to buy tomatoes and forgot to top with avocado, so although the pan and the egg looked a bit better, the overall photo and meal just wasn’t something I was proud of.
Long story short, I’m reinforcing my point that DONE is better than PERFECT, and here we are – because many of you said that you like how “real” the photo looks. Such as, if you were gong to make it at home, this is what it would look like. And it would!
So cheers to starting our weeks off with some realness!
ALSO, I want to take this opportunity to announce that we’re now on GIPHY! That’s right, you can use all sorts of fun Inspiralized stickers on your Instagram Stories, such as our pile of zucchini noodles or “I’d Spiralize That”! Can’t wait to see how you use our stickers!
Nutritional Information & Recipe
Zucchini Noodle Egg Nests
- 1 teaspoon extra virgin olive oil
- 1 garlic clove minced
- 1 pinch red pepper flakes
- 1 small to medium zucchini Blade D, noodles trimmed
- 1/2 cup grape tomatoes halved
- salt and pepper
- 1 large egg
- feta cheese to garnish
- sliced basil to garnish
- Heat the oil in a nonstick skillet over medium heat. Once oil is shimmering, add the garlic and pepper flakes and stir until fragrant, about 30 seconds. Add the zucchini noodles, tomatoes, and season with a crank of salt and generously with black pepper. Toss the noodles and let cook for 1 minutes, just to let heat up. Create a cavity in the center of the zucchini noodle mixture and crack an egg in the center. Cook, uncovered, until whites are set and yolk jiggles when you shake the pan, about 5 minutes. Garnish with cheese and basil. Serve in the skillet with crusty bread and avocado.