2 Servings 20 min Cook
2 Tbsp Olive Oil
2 Cup, chopped Red Bell Pepper
1 2/3 Medium Zucchini
1 Cup sliced Mushrooms
1 Medium Carrots
2 Extra large Egg
1/2 Oz Nonfat Greek Yogurt
2 Fl oz Lime Juice
1/4 Tsp, ground Cumin
2 Tbsp Parsley
Place eggs in a pan and cover with water.
Bring to a boil, remove from heat, cover, and let stand 10 minutes.
Drain, rinse under cool water, peel, chop, and set aside
While eggs are boiling, heat olive oil in a large skillet over stovetop; add chopped peppers, chopped/sliced zucchini and chopped/sliced mushrooms and cook on medium-heat
While vegetables are cooking, shred/spiralize carrot; add carrot noodles to skillet and stir
Remove carrot noodles are vegetables from skillet and add eggs.
Combine remaining dressing ingredients (excluding parsley) together and pour overtop noodles
Garnish with parsley and enjoy!
