Spiralized Zucchini, Pesto & Egg Nests
A one-skillet breakfast you’ll come back to time and time again! These Spiralized Zucchini Egg Nests are drizzled with herby homemade pesto for a veggie and protein packed recipe that’s perfect for your Gluten Free, Whole30, and Low Carb egg breakfast! This zucchini and pesto egg nest recipe is a pretty perfect breakfast for me. Because even when there’s a time crunch and world is waiting, telling me to get moving, I like to start my day with a meal that makes me happy and tastes great.
It doesn’t have to be anything big or intricate at 6am (who has time for that?!), but it’s can still be something special. I just love to start the day with an easy and delicious breakfast, and this recipe is both! Just take a few great ingredients and cook them up right, and you’ll be filled up and fueled good! And since my kids absolutely love zucchini noodles (they hate zucchini prepared any other way, go figure), they eat with it as much as gusto as I do. I think they’d be cool with a low carb egg breakfast like this every day!
Ingredients:
- 2 tbsp olive oil
- 2 small to medium zucchini
- 4 eggs
- 3-4 tbsp pesto
- salt and pepper to taste
- 2 cups packed fresh basil
- 1/3 cup pine nuts *substitute unsalted walnuts or sunflower seeds
- 1 tsp lemon juice
- 2 cloves garlic I prefer blanched garlic, but raw works too!
- 3 tbsp grated parmegiano reggiano
- 1/3 cup extra virgin olive oil
- 1/4 tsp black pepper