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Start your day with a nutritious and delicious breakfast that combines fresh vegetables, protein, and flavorful pesto. Egg and Zucchini Breakfast Noodles with Pesto is a quick and easy dish perfect for busy mornings or a leisurely weekend brunch.
Ingredients
- 2 medium zucchinis, spiralized
- 2 large eggs
- 2 tablespoons pesto (store-bought or homemade)
- 1 tablespoon olive oil
- Salt and pepper to taste
- Optional toppings: grated Parmesan, cherry tomatoes, fresh basil
Cooking Instructions
First, heat the olive oil in a large skillet over medium heat. Add the spiralized zucchini and sauté for 2-3 minutes until slightly softened. Push the zucchini to one side of the pan.
In the cleared space, crack the eggs and scramble them gently. Cook until the eggs are just set, about 2 minutes. Mix the eggs with the zucchini to combine.
Remove the skillet from heat and stir in the pesto until evenly coated. Season with salt and pepper to taste. If desired, add toppings like grated Parmesan, cherry tomatoes, or fresh basil for extra flavor.
Serving Suggestions
This dish is best served immediately while warm. It pairs well with a side of toasted bread or a fresh green salad. For a protein boost, consider adding cooked chicken or shrimp.
Health Benefits
Egg and zucchini breakfast noodles offer a balanced combination of protein, fiber, and healthy fats. The zucchini provides essential vitamins and minerals, while the eggs supply high-quality protein. Pesto adds flavor and healthy fats from olive oil and nuts or seeds, making this a wholesome start to your day.