Shaka-Zoodles
Melissa Rifkin, RD, CDN, CSO
Ready to add some spice to your egg routine? These Shaka-Zoodles bring Spanish flavors to baked eggs. With spiralized zucchini (zoodles) for extra fun!
This recipe was developed for the Egg Nutrition Center by Melissa Rifkin, RD, CDN, CSO www.melissarifkinnutrition.com @confessionofadietitian
Ingredients
| 1 Each | Red onion, chopped |
| 2 Tablespoons | Olive oil |
| 3 Cloves | Garlic, chopped |
| 1 Cup | Tomato sauce |
| 2 Tablespoons | Sofrito (garlic, peppers, onion & cilantro chopped) |
| 6 Large | Eggs |
| 1 Large | Zucchini, spiralized |
| 1/8 teaspoon | Salt |
| 1/8 teaspoon | Pepper |
Directions
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Preheat oven to 350.
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Prepare raw vegetables.
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In sauce pan over medium heat add a generous amount of olive oil, brown onion, garlic and add sofrito.
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Add zoodles and cook until soft.
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Add in tomato sauce and simmer for 5 minutes.
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Crack all eggs in sauce pan and place in oven for around 20 minutes or until eggs are cooked.
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Garnish with sage, salt and pepper.
Nutritional Information
- Calories: 161
- Total Fat: 10.9g
- Sat Fat 2.3g:
- Trans Fat: 0g
- Poly Fat: 1.8g
- Mono Fat: 5.3g
- Cholesterol: 186mg
- Sodium: 356mg
- Carbs: 7.6g
- Fiber: 1.7g
- Sugars: 4.2g
- Added Sugars: 0.6g
- Protein: 8.4g
Myplate Equivalents
Grain: 0
Fruit: 0
Vegetable: 0.75 Cup
Dairy: 0