A frequent dish in the breakfast menu rotation is eggs with shredded zucchini, either as an omelet, a stovetop frittata, or starting out stovetop and finishing in the oven.
What I did this morning was not so different. Instead of shredding the zucchini I employed a seldom used device to spiralize it.
After tossing chopped shallot with the spiralized zucchini I transferred them into greased ramekins. Normally I might first salt the veggies and allow them drain off some of their moisture, but there wasn’t time for that. The consequence of not taking that step is that the veggies will weep moisture onto the serving plate after baking. Nothing to cry about, really.
Fresh basil goes very well in this dish, but this time I seasoned the beaten eggs with just kosher salt and nutmeg before pouring them over the spiraled zucchini. Feta cheese, or any cheese, is always a tasty addition, but this time I chose a healthier option and kept it simple.
It took about 45 minutes in a 350ºF oven for the eggs to set and the veggies remain a bit crunchy.