This recipe is the perfect staple to have on hand. It’s healthy, quick, easy and delicious. It’s great for college students going back to school or graduates living on their own and cooking for the first time. It’s also ideal for nights when the rest of your family is eating something you don’t want to feed yourself. Play around with toppings depending on your mood or whatever you have in your fridge at the time.
- 1 large yellow zucchini spiralized
- 1 cup shitake mushrooms, sliced
- 2-3 tablespoons olive or avocado oil
- ¼ cup nutritional yeast
- ½ avocado, sliced
- 2 seven minute boiled eggs
- 2 tablespoons sesame seeds
- Salt and freshly ground pepper to taste
- Preheat oven to 375 degrees.
- Spread zucchini and mushrooms on baking sheet and drizzle with olive or avocado oil, season generously with salt and pepper.
- Bake for 12-15 minutes, until just starting to brown. Toss halfway during cooking. Remove from oven and sprinkle with nutritional yeast. Mix well and set aside.
- Fill small saucepan with water and bring to boil. Gently place eggs in water and boil for exactly 7 minutes so that the yolk will be runny when done. While eggs are cooking fill another small bowl with ice water and when timer is done for eggs immediately place boiled eggs in ice water to stop them from cooking. After about a minute, remove eggs from water and peel shells.
- Put noodles and mushrooms in a bowl. Add sliced avocado and place eggs on top and cut open. Sprinkle with sesame seeds.
- Season with additional salt and pepper if needed and serve immediately.