Ingredients:
3 eggs
175 g zucchini
½ tablespoons extra virgin coconut oil
A little lemon juice
Salt and chilli peppers
Instruction:
Whisk up eggs and season them with chilli
peppers and salt. Wash zucchinis and cut them in the form of spaghetti. You can
do it with special kind of knife or spiral vegetable slicer. Spice up spaghetti
with salt, lemon juice and extra virgin olive oil. Let it rest for at least 10
minutes (the longer it stands zucchinis will drop more water but if you like it
more crunchy just let it rest for 10 minutes and then drain them).
Put the egg mixture into the heated oiled pan
and bake it on both sides until it gets golden brown. Add spaghetti on top of
it and wrap it up.
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