Zucchini Noodles with Poached Egg Topper
Calories210 Per Serving
Protein12g Per Serving
Fiber4g Per Serving
|Total Fat||14.0 g|
|Saturated Fat||3.5 g|
|Trans Fat||0.0 g|
|Polyunsaturated Fat||2.3 g|
|Monounsaturated Fat||7.3 g|
|Total Carbohydrate||12 g|
|Dietary Fiber||4 g|
1 starch, 1 vegetable, 1 lean meat, 1 fat
2 tablespoons olive oil, extra virgin
2 garlic cloves (minced)
1/2 teaspoon red pepper flakes
4 medium zucchini, spiralized into noodles (about 4 cups)
1/4 teaspoon salt
1/4 teaspoon black pepper
2 cups cherry tomatoes (halved)
2 cups packed baby spinach
1 teaspoon lemon zest
1 tablespoons fresh lemon juice
1/4 cup Parmesan cheese
1/4 cup thinly sliced basil leaves
Heat oil in large, deep nonstick skillet on medium-high heat. Cook garlic and chili flakes, stirring constantly, for 1 minute or until softened. Add zucchini noodles, salt and pepper and cook, tossing gently, for 1 to 2 minutes or until zucchini has softened. Stir tomatoes, spinach, lemon zest and juice gently into zucchini mixture until well combined. Cook for 1 to 2 minutes or until spinach is wilted and tomatoes are warmed through.
Meanwhile, bring 2 to 3 inches of water to boil in large saucepan or deep skillet. Adjust heat setting to keep liquid simmering gently. Break eggs, 1 at a time, into custard cup or saucer. Slip each egg into water holding dish close to surface. Cook eggs to a soft poach – about 3 to 5 minutes or until whites are completely set and yolks begin to thicken but are not hard. (Do not stir.) Lift eggs from water with slotted spoon; drain well.
Divide zucchini mixture among 4 dinner plates and garnish with Parmesan and basil. Top each with 1 poached egg. Serve immediately.
This Heart-Check Certified recipe is brought to you by American Egg Board.