Keto Egyptian Brunch: Feta and Zucchini Breakfast Boats with Spiced Egg Mousse

Allergens

Eggs, Dairy (Feta Cheese)

Ingredients

• 2 medium zucchinis
• 4 large eggs
• 1/2 cup crumbled feta cheese
• 1/4 teaspoon ground cumin
• 1/4 teaspoon ground coriander
• 1/8 teaspoon ground cinnamon
• 1 pinch of salt
• 1 pinch of black pepper
• 1 tablespoon chopped fresh parsley
• 1 tablespoon chopped fresh dill
• Olive oil for brushing

Instructions

1. Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
2. Slice the zucchinis in half lengthwise, and use a spoon to scoop out the middle, leaving 1/4 inch thick walls. Brush the inside and outside of each zucchini boat with olive oil and season with salt and pepper. Place them on the prepared baking sheet.
3. In a medium bowl, whisk together the eggs, feta cheese, cumin, coriander, cinnamon, salt, and black pepper until well combined. Stir in the parsley and dill.
4. Divide the egg mixture evenly among the zucchini boats, filling them to the brim.
5. Bake for 20 25 minutes, or until the eggs are set and the zucchinis are tender.
6. Remove from the oven and let cool slightly before serving. Garnish with additional fresh herbs if desired.

Chef’s Insight

The combination of spices in this dish brings out the authentic Egyptian flavors and pairs beautifully with the richness of feta cheese and the freshness of zucchini.

Notes

Ensure you choose fresh, firm zucchinis for this recipe to maintain their shape and texture when baked.