Sunday, March 28, 2010
Eggs Over Easy with Sweet Zucchini and Carrot Saute
OK, I've been getting seriously behind in the food blogging. But there are a few choice creations I do want to get out there. This one I am quite proud of. This was a spur of the moment, what can I throw together based on what I have on hand late night dinner. Zucchini is sauteed in a bit of olive oil and garlic with a dash of nutmeg. Grated Carrots add an unusual touch of sweetness. Unlike your traditional omelet, this dish is served as a saute with eggs over easy. The creamy yolk ties all the flavors together with an extra boost of protein. Thiss makes a quick and easy breakfast, lunch, dinner or snack, whenever you are in the mood.
1 small zucchini, halved lengthwise and then sliced into half mono discs
1 carrot, peeled and grated
1 Tablespoon Olive Oil
1 Clove of garlic, minced
pinch of Nutmeg
2 Organic Free Range Eggs
Sea Salt & Fresh Ground Pepper Pepper to taste
Heat olive oil in a medium sauce pan over medium heat. Add Garlic and saute 60 seconds, stirring constantly. Be careful not to burn. Add zucchini and a dash of nutmeg, tossing to incorporate. Saute a couple of minutes. Add graded carrot. Saute another one to two minutes. Scoot veggie saute to one side of the pan and add two eggs. One whites start to harden flip and cook to your desired degree of doneness. This tastes best when the eggs are still a bit yolky. Place eggs on plate and top with carrots and zucchini. Enjoy!