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Vegetarian Breakfast Recipe

Zucchini Breakfast Hash & Eggs Recipe

Serves: 2

Prep: 10 mins

Cook: 8 mins

  • 3 zucchini, spiralised

  • 40g finely grated parmesan

  • 1/2 red onion, finely sliced in rings

  • 4 large eggs

  • 2 slices wholegrain (or gluten-free) bread, toasted


1. Toss zucchini with salt and set aside in a colander for 10-15 minutes to drain any moisture. Pat dry with paper towel and toss with parmesan.

2. Heat a large frypan over medium heat. Add onion and cook for a few minutes until softened then remove from pan.

3. Using a fork, twist zucchini and cooked onion into six bundles, add to pan and cook for 2 minutes, flip, making a hole in the centre, add eggs to each, cover and continue to cook eggs to your liking.

4. Season with pepper and serve toast.


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