Zucchini and Egg Breakfast Bowl

Zucchini and Egg Breakfast Bowl


  • 2 small zucchini or 1 large zucchini
  • ½ avocado
  • 2 tbsp olive oil
  • 2 tbsp water
  • 1-2 garlic cloves*
  • 1 cup yellow bell peppers OR 1 cup sweet potato (phase 3)
  • 2 eggs
  • 2 tbsp green onion for garnish
  • Salt and pepper to taste


  1. Chop ends off of zucchini and send them through the spiralizer; set aside.
  2. To make the avocado cream, place avocado, garlic, 2 tbsp olive oil, and water into a blender or food processor and pulse. You may need to add a bit more olive oil to get everything going.
  3. Pour avocado cream over zucchini noodles and stir. Add yellow bell pepper to the zoodles. If you are in Phase 3, you may add in 1 cup of sweet potato if you wish. (Avoid starch in PHASE 1 and PHASE 2.) 
  4. Cook to eggs sunny side up and place on zoodles!
  5. Garnish with onion, salt and pepper and enjoy!
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