I LOVE breakfast! Working in the family restaurant in my teens & early 20s made me an addict of all things brekkie. Keeping busy with Ari means that my menu choices have changed- both for health reasons and to save time- but that doesn’t mean they don’t still taste great & satisfy.
I made this for brunch recently for some of my family and it was a hit! Easy, healthy, gluten free- and paleo friendly if you skip the cheese. You’ll look at omelettes differently from now on.
3 Zucchini, washed & sliced lengthwise 1/8″ thick
2 Tomatoes, diced
1 Red onion, sliced into thin rings
1 Green pepper, sliced into thin strips
8 eggs (2 per person)
2 Avocados, diced
Cilantro, chopped for garnish
Cheese, grated (pick your favourite & grate as much as desired)
Sour cream or plain Greek yogurt
1. Heat some olive oil in a pan; when hot, place zucchini on hot surface & cook until it starts to turn golden; flip & repeat. Cook all the zucchini this way and place 4- 5 strips in a row on a plate for each person
2. Toss tomatoes, red onion, and green pepper in pan and cook until soft; remove and distribute evenly on top of the zucchini on the plates
3. Crack eggs in pan & cook in your favourite style (I went with sunny side up); pile eggs on top of veggies
4. If using, garnish with cheese and cilantro & serve with your choice of toppings- I love mine with salsa and Greek yogurt
What’s your favourite healthy twist on a breakfast classic???
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