Zucchini Noodles with Eggs

Instructions

1. Step 1

   Spiralize the zucchini into noodles, cutting any exceptionally long strands into manageable lengths.

   Ingredients used: 600.0 gr Zucchini

   Cookware: spiralizer

2. Step 2

   Whisk the eggs with half the salt and all the black pepper until evenly combined.

   Ingredients used: 1.0 gr Black Pepper, 4.0 piece Egg, 2.0 gr Salt

   Cookware: mixing bowl, whisk

3. Step 3

   Heat half the olive oil in a large skillet over medium heat. Add the garlic and cook until fragrant.

   Timer: 1 min (fixed)

   Ingredients used: 6.0 gr Garlic, 15.0 ml Olive Oil

   Cookware: large skillet

4. Step 4

   Increase to high heat, add the zucchini noodles, and toss until just tender. Season with the remaining salt, then divide between serving bowls.

   Timer: 3 min (fixed)

   Ingredients used: 2.0 gr Salt

   Cookware: large skillet, serving bowl, tongs

5. Step 5

   Return the skillet to medium heat and add the remaining olive oil. Pour in the egg mixture and stir gently until set and the eggs reach 71°C.

   Timer: 3 min (fixed)

   Ingredients used: 15.0 ml Olive Oil

   Cookware: large skillet

6. Step 6

   Spoon the scrambled eggs over the zucchini noodles. Finish with the Parmesan and basil, then serve immediately.

   Ingredients used: 8.0 gr Fresh Basil, 30.0 gr Parmesan Cheese

   Cookware: serving bowl