Breakfast · Vegetarian · Gluten-free · Dairy-free

Spring Vegetable Egg Flower

Name: Spring Vegetable Egg Flower
Prep time: 10 min
Cook time: 8 min
Total time: 23 min
Yield: 2 servings
Ingredients: 1 small yellow squash; 1 small zucchini; 1 small carrot; 3 tbsp water, divided; 3 large eggs; 1 sprig fresh thyme, leaves picked

A colourful vegetable omelette: thin ribbons of yellow squash, zucchini and carrot laid in a ring, then covered with beaten egg. The Breakfast Maker softens the vegetables first and then sets the eggs gently, so the flower pattern holds.

In brief Spring Vegetable Egg Flower is a breakfast recipe cooked in the Tupperware Microwave Breakfast Maker. It takes 23 minutes in total and serves 2 servings.

Total time: 23 min
Prep: 10 min
Cook: 8 min
Rest: 5 min

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Product usedTupperware Microwave Breakfast Maker

Tupperware Microwave Breakfast Maker recipes (10)

+ Tupperware Quick Shake

Method

Trim the squash, zucchini and carrot and cut them lengthwise into long, thin strips.
Arrange the strips in a circle in the base of the Tupperware Microwave Breakfast Maker and add 1 tbsp water. Cover and microwave at 70% power (700 W on a 1000 W oven) for 3 minutes.
Put the eggs and the remaining 2 tbsp water in the Tupperware Quick Shake with the mixing disc, close and shake hard until well blended.
Pour the eggs over the vegetables, working from the edge to the centre. Cover and microwave at 50% power (500 W) for 4 to 5 minutes.
Leave to stand for 5 minutes, scatter the thyme leaves over the top and serve warm.