Here is a fun keto-friendly recipe by Australian Eggs that is fresh, delicious and perfect for a summertime lunch or dinner.
For all those jumping on the keto diet, the colourful zoodles and egg salad brings a fresh burst of 'zoodle-y' flavour and provides a modern twist on the classic Aussie summer salad.
Packed full of protein, fibre and other important nutrients, this salad is a fun and healthy way to feed the whole family.
Preparation time: 20 mins
Cooking time: 20 mins
2 x 130g packets sweet berry truss tomatoes
1 cup finely grated parmesan
4 large zucchini, trimmed
2 tablespoons olive oil
2 garlic cloves, crushed
½ cup small basil leaves
Preheat oven to 200°C. Line 2 baking trays with baking paper. Place tomatoes onto one tray and drizzle with oil. Season with salt. Spread parmesan evenly onto remaining tray. Bake for 20 minutes or until tomatoes are tender and parmesan forms a golden melted crust. Break parmesan crisp into large shards.
Meanwhile, bring a medium saucepan of water to the boil. Reduce heat to low, and when bubbles subside, use a spoon to stir the water until a whirlpool forms. Break an egg into a small bowl and gently slide into whirlpool. Cook for 3 minutes or until white is cooked. Use a slotted spoon to transfer egg to a plate. Repeat with remaining eggs.
Using a spiraliser, turn zucchini into spirals. Heat oil in a frying pan over a medium heat. Add zucchini and garlic. Cook for 3 minutes or until just softened. Remove from heat. Add basil. Toss until combined. Divide zoodles between serving plate and top each with a poached egg. Serve with roast tomatoes and parmesan crisps.