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Vegetables with egg
Brunch dish of zucchini spaghetti, chives, Parmigiano Reggianom eggs and peppers.
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Ingredients
Directions
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Finely chop the chives and scrape half through the zucchini spaghetti.
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Heat the oil in two frying pans and scoop the zucchini into 8 cm diameter heaps.
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Make a dimple in the middle and sprinkle the piles with the Parmesan cheese.
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Break an egg over each well and bake for 6 to 8 minutes until the protein solidifies. If necessary, place the lid on the pan after 5 minutes.
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Season with pepper and salt.
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Meanwhile, cut the red and yellow pepper into rings. Remove the seed lists and seeds if you do not like spicy.
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Sprinkle the eggs with the pepper rings and the rest of the chives. Serve the vegetables with egg directly.
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Nutrition
140Calories
Sodium5% DV120mg
Fat15% DV10g
Protein18% DV9g
Carbs1% DV3g
Fiber4% DV1g
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