Ingredients

Scale

1 medium/large zucchini (about 12 inches)
1 teaspoon avocado oil
1/2 of an onion, peeled and sliced thin
2 – 3 cloves garlic, peeled and chopped
Red Robin Seasoning (or your favorite seasoned salt) and Trader Joe’s 21-Seasoning Salute (or other salt-free seasoning mix such as Mrs. Dash)
A bit of shredded Italian cheese (optional)
2 – 4 eggs
1 – 2 slices of lean bacon, fried and chopped

Instructions

Preheat the oven to 350 F. Using a spiralizer, make small zucchini noodles (zoodles).
Heat the avocado oil in a frying pan over medium heat. Add the onion and garlic and cook until the onion is soft and translucent.
Add the zucchini noodles to the pan and cook, stirring frequently, until the zoodles are tender, sprinkling liberally with seasonings as you cook.
Pour the zoodles out onto a clean kitchen towel, covering them with towel and pressing down to squeeze out the excess moisture.
Arrange the zoodles into nest shapes in two oven-safe bowls, sprinkle with a bit of Italian cheese, then crack an egg (or two) into the center of each bowl. Sprinkle with bacon and season the eggs with seasonings. Bake at 350 F. for about 20 minutes or until the whites are set but the yolks are still runny. Carefully remove the bowls from the oven, set the bowls on plates and enjoy!

Notes

If you don’t have a spiralizer, you can use a grater to shred the zucchini.

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

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