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Zucchini with Feta, Egg & Tomatoes 2–4
P r e p 5 m i n
C o o k 5 m i n
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Ser ves 1
Zucchini noodles (aka zoodles) will never be pasta. And this recipe proves they needn’t be. Tossed with cheese and tomatoes, they’re just waiting to mate with an oozy egg.
1 tsp olive oil 1 tsp finely chopped garlic ½ tsp cumin seeds Pinch of crushed red pepper, plus more for garnish 2 cups zucchini noodles 1 cup grape tomatoes, halved
1. In a small nonstick pan, heat the oil. Add garlic, cumin seed, red pepper flakes and cook for 1 minute. Add the zucchini noodles and grape tomatoes and cook for 1 minute. Make a well in the center and add the egg. Cook for 3 to 4 minutes or until the egg is done to your liking. Garnish with feta and herbs. Per serving (about 2 cups vegetables and 1 egg) 202 Cal, 12 g Total Fat, 4 g Sat Fat, 1,358 mg Sod, 14 g Total Carb, 7 g Sugar, 4 g Fib, 11 g Prot.
½ tsp salt 1 egg 1 tbsp crumbled feta 2 tbsp finely chopped fresh herbs (a mix of dill, parsley, and/or basil) 1 tbsp finely chopped scallions
WW COACH TIP
Want your herbs to last longer? Trim and store them in a glass of water. Make sure just the stems are submerged, and keep the herbs in the fridge for optimal longevity. —Coach Kayla
Easy Ever yday Cooking
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