Mediterranean Zucchini Noodle Breakfast Bowl
Illustration generated by AI. So is the recipe, then checked by MealPrep's allergen, diet and nutrition rules.
Mediterranean · 25 min · vegetarian, low-carb
290 cal
12g protein
20g carbs
18g fat
per serving · estimated
Ingredients
- 2 medium Zucchini
- 1/2 cup Cherry Tomatoes
- ½ cup crumbled Feta Cheese
- 1 tbsp Extra Virgin Olive Oil
- 2 large Eggs
- ¼ cup chopped Fresh Basil
- to taste Salt
- to taste Black Pepper
Method (tap to check — screen stays awake)
- Using a spiralizer or vegetable peeler, turn the zucchini into noodle-like strands and set aside.
- Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add cherry tomatoes and cook for 3-4 minutes until slightly softened.
- Add the zucchini noodles to the skillet and sauté for 3-4 minutes until just tender. Season with salt and pepper.
- In a separate small pan, heat the remaining 1 tablespoon of olive oil and fry the eggs sunny-side up or to your preferred doneness.
- Divide the zucchini noodles and tomatoes among four bowls.
- Top each bowl with a fried egg, crumbled feta, chopped basil, and a drizzle of extra virgin olive oil.
- Serve immediately for a fresh, Mediterranean-inspired breakfast.
Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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