ABOUT THE RECIPE

INGREDIENTS
2 Zucchini (large, sliced in half lengthwise)
1 Red Capsicum (chopped)
1/2 Yellow Onion (chopped)
8 White Button Mushrooms (chopped)
4 Eggs
1/4 tsp Sea Salt
1/4 cup Parsley (chopped)
2 tsps Nutritional Yeast (optional, for topping)
PREPARATION
Preheat the oven to 190ºC. Scoop out the middle flesh of the zucchini and place flesh side up, in an oven-safe dish. Bake for 15 minutes.
Meanwhile, heat a skillet over medium heat and add the bell pepper, onion and mushrooms. Cook for 5 to 7 minutes, until cooked through. Whisk the eggs in a small bowl and add to the vegetables along with the sea salt. Cook for 3 to 4 minutes, until cooked through.
Transfer the egg and vegetable mixture to the scooped out part of the zucchini and place in the oven to cook for 5 more minutes. Remove and top with parsley and nutritional yeast, if using. Serve and enjoy!