ZOODLE & CHICKPEA BREAKFAST

It can be hard to think of different breakfasts to switch things up. We pretty much stick to the standard eggs and potatoes, avocado toast, or oatmeal. I wanted to create something that could become a new standard in your breakfast database! Easy, delicious, and fun! Its got some of our favorite breakfast foods, but also some new flavors to many of our breakfasts. Enjoy!

ZOODLE & CHICKPEA BREAKFAST

Servings: 5 | Calories per Serving: 268

INGREDIENTS:

⌘ 5 Medium Zucchini

⌘ 5 Eggs

⌘ 1 Can of Garbanzo Beans (Chickpeas)

⌘ 1 and 1/4 Avocado

⌘ 1/4th Cup Lemon Juice

⌘ 1 Tablespoon Flaxseeds

⌘ Cumin

⌘ Black Pepper

DIRECTIONS:

⌘ Cut off each end of the zucchini and with a Veggetti, make the zucchini noodles. You can find one for $15 at Walgreens. Trust me, its worth the investment. 

⌘ In a pan, place the zucchini noodles, lemon juice and cumin to heat over medium.

⌘ Cook for a few minutes. 

⌘ Add the garbanzo beans and flax seeds. Let cook for a few more minutes.

⌘ Add the avocado and let heat through for a minute. Cooking the avocado will make them mushy, so only leave it on for a minute.

⌘ Empty the zoodles into your 5 containers or on your plates.

⌘ Now, in the same pan add 1 cup of water on medium heat.

⌘ Cook all 5 eggs over easy or to your liking. Sprinkle pepper over the eggs while they’re still cooking, so they stick to the eggs.

⌘ Add one egg to each container. Wa-lah! 

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