Eggs with spicy zucchini and peppers
1 egg white (you can freeze the yolk for a later date)
1 baby zucchini, sliced into coins
half a red bell pepper, chopped
thinly sliced parmesan cheese
salt and pepper to taste
Crack one and and one egg white in a bowl. Make sure not to break the yolk, set aside.
heat olive oil in a small frying pan over medium high heat.
When oil is hot add zucchini and red pepper.
Add hot paprika salt and pepper to taste (I like to do this early on because it will cook into the edge of the zucchini and make a bit of a crust if you use enough).
saute the zucchini and pepper in olive oil until zucchini is golden, about 7 minutes.
push zucchini and peppers to one side of the pan and pour a tiny bit of oil on the empty side. Let it heat up then slide the egg and egg white into the pan. The white should spread to encompass the vegetables but the yolk will stay neatly nestled next to it. Add salt and pepper to the egg and cover with a lid. Cook until egg white is set and yolk is desired consistency (I like mine more runny). About one minute before yolk is done, lift lid and place slices of parmesan on top of eggs and vegetables. replace the lid and heat until melted.
Remove from the pan and enjoy!