- 1 tbsp olive oil
- 1 large garlic clove, minced
- 1/4 tsp red pepper flakes
- 1/4 cup diced red onion (I used a yellow onion)
- 1/2 cup cubed pancetta (I used regular bacon since I didn’t have pancetta)
- 2 whole large eggs
- 3 medium zucchinis (I used 1 for half the recipe)
- pepper, to taste
- 1/3 cup grated parmesan cheese
NOTE: I made half this recipe, since I was making it just for myself for lunch
Here’s what I did: I added the onion and garlic at the same time (and forgot the red pepper flakes until the end by accident). When the onions were starting to get translucent, I added the bacon to reheat. I did this because a) it’s very easy to burn garlic, b) when you cook red pepper flakes basically alone the fumes are deadly, and c) I don’t think there’s a taste difference in cooking the garlic and onion together or separately, so I’m going to ease!
While the egg is cooking, add the zucchini “noodles” and cook 2-3 minutes. It says to toss, but my noodles were SO LONG that there was no tossing possible. It says to add the parmesan while it’s in the pan, but since it was impossible to toss, I put it in my bowl and then tossed as best as I could. Cutting the noodles into manageable lengths is clearly a necessity!
RP Servings: As written, 2. I made half and ate it all
RATING: 4 stars!
This is REALLY good! My husband stole a bite or two, and asked me how I’d rate it. When I said “4”, he said, “That’s about right!” It’s tasty, cheap, easy, fast AND healthy, especially if you’re going paleo or low carb. And half the recipe is 301 calories, according to MyFitnessPal, even with bacon!