Zucchini Egg Nests

Zucchini egg nests come together in no time, are very tasty and healthy! All you need is a good non-stick pan, some shredded zucchini and an egg! Some seasonings and parmesan cheese don’t hurt.

Zucchini and eggs go wonderfully together. I call these zucchini eggs nests because they look like a nest and are made with zucchini and eggs. It was only logical. I first made these when I wanted to get some vegetables into my breakfast but didn’t want to dirty any extra dishes. I almost always have some grated zucchini around so it just happened and I’ve been making these ever since. I’ve fancied them up a little over the years with parmesan and crushed red pepper but that’s all that’s changed!

Ingredients for one nest

• 1/2 cup shredded zucchini

• 1 egg

• Pinch of salt, pepper, crushed red pepper flakes, parmesan

• Non-stick spray or a little olive oil

How to make

The most important tip for getting a perfect zucchini egg nest is: pat the zucchini with the paper towel before cooking. You want to remove any excess moisture so you don’t end up with watery eggs.

Next step, add the shredded zucchini to a pan that you’ve sprayed with non-stick spray. Sprinkle with salt and pepper and allow it to cook for a couple of minutes.

Then create a slight well in the center and add the egg.

Allow it to cook for about one minute, then use a spatula to gently pull the white aside and let raw egg white fall to the bottom of the pan.

Cover and cook until whites are set. Sprinkle with more salt and pepper, crushed red pepper and parmesan before serving. If you want a cooked yolk, just flip it!

Zucchini Egg Nest

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An easy way to eat more veggies in the morning!

• Author: Becky Schmieg
• Prep Time: 5 minutes
• Cook Time: 5 minutes
• Total Time: 10 minutes
• Yield: 1 1x
• Category: Breakfast
• Cuisine: American

Ingredients

Scale 1x2x3x

• 1/2 cup zucchini (shredded)
• 1 egg
• 1 tbsp olive oil
• 1 tbsp parmesan (grated)
• salt, pepper & crushed red pepper to taste

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Instructions

1. Shred zucchini and pat with paper towel to remove moisture.
2. Heat olive oil in a small skillet over medium-low heat. Add zucchini and cook for 2 minutes. Lightly season with salt and pepper.
3. Make a "well" for the egg. Not so much that the egg will be on the bare pan, but enough to give it a place to nestle in and stay put. Crack the egg and add to the well. Move the white around a bit to distribute it throughout the zucchini.
4. Cover and cook until whites are set. About 3-5 minutes.
5. Top with parmesan, more salt, pepper & crushed red pepper.
6. Enjoy!

Notes

If you don’t like a runny yolk- once the white is mostly set, break the yolk and flip.