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Serves 1
Ingredients:
1/2 teaspoon coconut oil
2 zucchini, spiralized
1/2 bag of Trader Joe's Cruciferous Crunch Collection of Kale, Brussels Sprouts, Broccoli, Green Cabbage & Red Cabbage
Salt, dried lemon zest, sesame seeds, black pepper, parsley, to taste (or use a blend like Frontier Co-Ops Garlic 'N Herb Seasoning featuring Sesame & Lemon if not low-FODMAP)
1/2 teaspoon Trader Joe's Seasoned Buffalo Ghee with Turmeric and Other Spices (sub ghee and turmeric and black pepper
2 organic eggs
1 organic tomato
Juice of 1/4 of a lemon
Instructions:
Set a rack in the oven to the top 1/3 under the broiler. Set the broiler to high and preheat while you spiralize the zucchini. On a large cookie sheet, melt the coconut oil, being careful not to burn. Once just melted, add the mixed veggies, spiralized zucchini, and seasonings, and toss to combine. Broil for 15 minutes, mixing every 5 minutes, until slightly browned.
In the first 10 minutes, slice the tomato into 8 wedges and season with salt and lemon pepper. Lay to the side to let the salt sweeten the tomato. In the last 5 minutes of broiling, fry the eggs with the Ghee to over-easy, with the whites just set and the yolks runny. The eggs will continue to cook while plating, so leaving the eggs slightly underdone will serve to your benefit.
To Serve:
Plate the zoodles, sprinkle with lemon juice, and season to taste. Top with the fried eggs and frame the plate with the tomatoes. Serve immediately.
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