If you’re looking for a winter warming breakfast, that will satisfy the comfort food cravings sans guilt, stop the search. This spiralized zucchini hash is the answer to all of your low carb dreams! This delicious and nutritious dish is not only big on taste, but thanks to its low carb content, is also 100% HYPOXI approved.
So if you haven’t already jumped on the HYPOXI brunch bandwagon… what are you waiting for? It’ll tantalize the taste buds of even the most loyal longtime potato lovers.
Prep: 10 mins
Cook: 8 mins
3 zucchini, spiralised
salt & pepper, to taste
40g finely grated parmesan
1/2 red onion, finely sliced in rings
4 large eggs
Toss zucchini with salt and set aside in a colander for 10-15 minutes to drain any moisture. Pat dry with paper towel and toss with parmesan.
Heat a large frypan over medium heat. Add onion and cook for a few minutes until softened then remove from pan.
Using a fork, twist zucchini and cooked onion into six bundles, add to pan and cook for 2 minutes. Flip, making a hole in the centre, add eggs to each, cover and continue to cook eggs to your liking.