The Healthy Spiralizer Cookbook (10 page)

Shredder blade

Blade D

Thin-cutting blade

SERVES 4

GLUTEN-FREE, VEGETARIAN

PER SERVING:
Calories: 274; Total Fat: 22g; Saturated Fat: 11g; Cholesterol: 367mg;
Total Carbs: 5g; Fiber: 1g; Protein: 15g

3 tablespoons butter, divided

4 ounces button mushrooms, sliced

2 tablespoons minced shallot

½ teaspoon dried thyme

1 zucchini, ends cut flat and spiralized into spaghetti noodles

8 eggs

¼ cup heavy cream

½ teaspoon sea salt

¼ teaspoon freshly ground black pepper

1 teaspoon garlic powder

¼ cup shredded Swiss cheese

1. In a nonstick, ovenproof sauté pan, melt 2 tablespoons of the butter over medium-high heat.

2. Add the mushrooms, shallot, and thyme, and cook, stirring occasionally, until mushrooms are browned, about 5 minutes.

3. Remove the mushrooms from the pan with a slotted spoon and set them aside.

4. Add the remaining tablespoon of butter to the pan. Add the zucchini noodles and cook, stirring occasionally, until soft. Return the mushrooms to the pan.

5. Preheat the broiler.

6. In a large bowl, whisk together the eggs, heavy cream, salt, pepper, and garlic powder. Carefully pour the mixture over the zucchini and mushrooms.

7. Cook over medium-high, without stirring, until the eggs begin to set, about 4 minutes.

8. Sprinkle the cheese over the top and put the pan under the broiler. Broil until the cheese melts and the top sets and is lightly browned and puffy, 3 to 5 minutes more.

9. Serve immediately.

Shredder blade

Blade D