5 Ingredient Zucchini Noodle Egg Cups
It's nice to be back in Iowa City for the semester. I mean, sure, I left some really awesome people behind in New York, but they'll be there when I get back (and also, I'm sure they needed a break from me). One of the cool things about smaller, midwestern towns are the Farmers' Markets. When you get fresh eggs, scallions, and zucchinis, you gotta make some Zucchini Noodle Egg Cups, amirite?
I'm hella right.
I think the Farmers' Market here is one of my favorite things, and I'm already gunna miss it when it goes away in October. Like, the people are so friendly? I bought an entire bag of potatoes and my lil arms were struggling to hold it, and some dude was just, ya know, casually joking about how I'd have to make a few trips to get it home and how my roommates better than me when I get back. It's just nice to have people be nice, I guess.
I've also moved into an apartment with a few great people and have become the Apartment Mom. For a city gurl, I'm oddly homey—I love to cook, clean, organize, and basically just maintain a pretty, clean house. So I'm going to have my hands full for the next year. Gotta feed my kids so they do well in school.
I think these Zucchini Noodle Egg Cups work spectacularly, because they're something you can make in bulk and throw in the fridge for people to grab before they head out. And with only five ingredients, you're really cutting down on time spent doing dirty work. Plus, they're adorable.
5 Ingredient Zucchini Noodle Egg White Cups
- Spiralize your zucchini. I used this spiralizer because it's small and, hey, it works. Cut up scallions and throw them all in a bowl.
- Combine your zoodles and scallions with the garlic salt and nutritional yeast until coated.
- Spray a muffin tin and evenly distribute zoodles throughout. Like a lil field of green grass.
- Pour in the egg whites, one per zoodle nest.
- Bake at 350 for about twenty minutes, removing when the edges and brown and crispy.