About
These zucchini boats are loaded with scrambled egg and chives and topped with crispy crumbled bacon.
These make a great lunch or even breakfast option!
Ingredients
- 2 medium raw egg
- 2 slice – 6" long bacon
- 1 tablespoon chives, raw
- 1 medium zucchini
- ½ tablespoon olive oil
- ¼ teaspoon salt, sea salt
- ⅛ teaspoon black pepper, ground
Instructions
- Slice the top and bottom from the zucchini and discard. Cut the zucchini in half lengthwise. Heat a griddle pan over a high heat. Add the zucchini halves cut side down and griddle for 3-4 minutes each side or until cooked through and char lines appear. Keep warm until ready to serve.
- Whilst the zucchini is cooking, finely chop the chives and add to a mixing bowl with the eggs. Season and beat well to combine.
- Heat the olive oil in a skillet over a medium heat. Add the bacon, cooking through until crisp. Remove from the skillet, leaving the bacon grease in the pan and set to one side.
- Add the beaten egg mixture to the bacon grease over a medium heat. Allow the egg to settle for a moment then scramble with a wooden spoon, cooking through to preference.
- Divide the egg mixture between the two zucchini boats.
- Crumble over the cooked bacon to serve.
Nutrition Facts
- Servings: 2
- Calories: 148.8kcal/622.6kJ (per serving)
- Fat: 11.2g (per serving)
- Carbs: 3.0g (per serving)
- Protein: 9.3g (per serving)