Calories 192kcal
Fat 15g
Net Carbs 4g
Protein 9g
4 servings
Ingredients
2 large zucchini spiralized
1 roma tomato diced
2 tbsp olive oil
1/4 tsp garlic powder
1/4 tsp salt
1/8 tsp ground black pepper
4 large eggs
1/4 cup crumbled feta cheese
red pepper flakes optional, for garnish
Instructions
5 steps
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Preheat the oven to 350°F and spray a rimmed baking sheet lined with parchment paper or greased with cooking spray.
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In a large bowl, toss the zucchini noodles, roma tomatoes, olive oil, garlic powder, salt and pepper until zucchini is coated.
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Spread the zucchini noodles out onto the prepared pan and make four wells, or “nests” in the zucchini. Crack an egg into each well, being careful not to break the yolks.
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Bake until the eggs are cooked to your preference, 8-12 minutes. If you like a runny egg yolk and only leave the eggs in the oven for 8 minutes, the egg whites may be a little jiggly when you first take them out of the oven but they should set within a few minutes.Sprinkle feta cheese evenly over the top of the baked eggs and garnish with red pepper flakes, if desired.
Notes
This recipe makes 4 servings. Serving size will vary depending on the size of the zucchinis and tomato you use. Each serving is 1 egg plus 1/4th of all of the zucchini/tomato/feta.
