Gluten-Free Zucchini Spaghetti with Fried Eggs
Try this Gluten-Free Zucchini Spaghetti Fried Eggs recipe.
Try this Gluten-Free Zucchini Spaghetti Fried Eggs recipe.
- salt and pepper to taste
- 2 large eggs
- for the pasta:
- 1 tablespoon extra virgin olive oil
- 1 teaspoon water
- 1 large garlic clove minced
- 2 tablespoons almond meal
- 1/8 easpoon garlic powder
- 2 medium zucchinis blade c/d
- 1 small pinch red pepper flakes
- for the breadcrumbs:
- 1/8 easpoon dried oregano flakes
- 1/8 easpoon dried basil flakes
- 1/8 easpoon dried parsley flakes
- Carbohydrate 2.55255625 g
- Cholesterol 423 mg
- Fat 16.1068125 g
- Fiber 0.755874987244606 g
- Protein 13.9353375 g
- Saturated Fat 3.767171125 g
- Serving Size 1 1 Serving (113g)
- Sodium 177.317911458133 mg
- Sugar 1.79668126275539 g
- Trans Fat 1.91869175 g
- Calories 208 calories
Step-by-step
- Place a medium skillet over medium heat and coat with cooking spray.
- Meanwhile, in a small bowl, combine all of the ingredients but the water for the breadcrumbs and whisk together.
- Add in the water and use your hands to form a dough – it should end up in a ball.
- Crumble the dough ball into the heated skillet and continually break up with a wooden spoon.
- Cook for 2-3 minutes or until breadcrumbs break up, harden and become “toasted.”
- Set aside in a bowl and set the heated skillet to the side.
- Place a large skillet over medium-high heat and add in the olive oil.
- Once oil heats, add in the garlic and red pepper flakes and cook 30 seconds or until fragrant.
- Add in the zucchini noodles and toss for 3-5 minutes or until noodles have reached your desired consistency preference (about 3 for al dente.)
- Meanwhile, place the medium skillet back over medium-high heat and coat with cooking spray.
- Once heated (flick water into the pan and it should sizzle), add in the eggs and cook for 3-5 minutes or until egg whites set.
- Plate the zucchini noodles, top with fried egg and sprinkle over breadcrumbs.
Attempting to cook zucchini noodles and toast breadcrumbs in a single crowded pan releases too much moisture, steaming the vegetables instead of browning the crumb. Success in a compact kitchen requires utilizing two separate skillets simultaneously: a medium pan for the almond meal mixture and a larger skillet for the spiralized squash.
Managing Two Pans in a Small Kitchen
Heating a medium skillet over medium heat allows the almond meal, herbs, and single teaspoon of water to bind before crumbling into dry, toasted bits within three minutes. Simultaneously, a large skillet maintained at medium-high heat ensures the minced garlic and red pepper flakes bloom in olive oil for precisely thirty seconds before the zucchini strands hit the metal. Tossing those noodles for three minutes yields an al dente texture without pooling water at the bottom of the plate. Frying the eggs in the cleared medium skillet at medium-high heat finishes the dish once the whites completely solidify.
- Reheating leftover zucchini noodles causes immediate water separation; consume them fresh or store components separately for up to twenty-four hours.
- Freezing raw zucchini strands ruins their cellular structure, resulting in mush upon thawing.
- Almond meal burns quickly, so keep wooden spoons moving constantly during the initial toasting phase.
