Another tasty paleo breakfast recipe for you to try. Lots of healthy veggies and you can serve these patties with anything you like. A great way to use up all your summer squash.
In my eternal quest for breakfasts made with fresh free range organic eggs and vegetables, I tried to make an alternative to an omelet and decided this recipe was well worth passing on. I always find squash a little bland, but these baskets are filling, tasty and really low calorie.
You don’t need a food spiralizer, you can just thinly slice the zucchini. But if you decide to get one, they are less than $20 and you will use it over and over again. I make my Low Calorie Curly Fries with it, so it’s worth having it for these alone.
- 2 Zucchini Squash - Spiral cut or thinly sliced
- 1 Cup Butternut Squash
- 3 Cloves Garlic Cloves - Crushed
- ½ Red Onion
- 1 large egg (or white only)
- 1 Tbs Fresh Rosemary or Herb of choice
- Pinch Tumeric / Cayenne
- Freshly Ground Sea Salt and Black Pepper
- 2 Eggs to top the baskets.
- Cut the squash in half and pop in the toaster oven on 350F for 40 minutes. Scrape out flesh.
- Mix remaining basket ingredients in a bowl (not the 2 eggs for topping).
- Put a touch of oil into a skillet, heat on medium and pour mix into 2.
- Turn and cook the other side when the bottom is golden brown.
- Cook 2 eggs in the pan and place on top of the basket.