In the Kitchen
Banana Quinoa Breakfast Cups
Recipe courtesy of Solana Nolfo, founder of
View the RecipeRecipes > Breakfast, Dairy Free, Gluten Free, Grain Free, High Protein, Paleo, Sugar Free, Vegetarian
It can be tough to get in lots of veggies in the morning, and this recipe makes it easy.
Zucchini noodles are loaded with vitamins and fiber. Combine them with fresh, organic eggs (protein!) and avocados (healthy fat!), and you’ve got a power breakfast that will keep you satiated and energized.
Pro tip: Feel free to mix it up with other spiralized veggies, like carrots, sweet potatoes, and beets.
(18 votes, average: 4.39 out of 5)1 Serving
Ingredients
Directions
- In a skillet over medium heat, add olive oil, and zucchini, sauteeing for about 1-2 minutes
- Arrange zucchini noodles into nest and crack egg into center.
- Sprinkle with salt and pepper and cover, until the white is cooked through and the yolk is cooked to your liking.
- Remove from pan, arrange sliced avocado, sprinkle with red pepper flakes, and serve warm.
WHY WE LOVE THIS RECIPE
It’s yet another brilliant use for zoodles, at breakfast or really for any (gluten-free!) meal of the day. And with just three whole food ingredients, it’s accessible no matter your cooking skills or busy schedule.
