Zucchini noodles with onions, carrots and eggs

Zucchini fried with eggs, carrots and onions is a tasty, satisfying and quick-to-prepare self-sufficient dish made from simple products. The zucchini is grated on a Korean carrot grater in the form of long noodles, but if desired, it can be cut into thicker strips.

Ingredients

• Zucchini - 1 pc. (260 g)
• Onions - 80 g
• Carrots - 80 g
• Eggs - 2 pcs.
• Fresh parsley - 2-3 sprigs
• Salt to taste
• Ground black pepper - to taste
• Vegetable oil (for frying) - 40 ml (2-3 tablespoons)

Directions

1. Prepare the required ingredients.
2. It is best to choose a young zucchini - it is much softer and there are no hard seeds in it.
3. Peel the onions and carrots. Dice the onion and coarsely grate the carrots.
4. Heat vegetable oil in a skillet and stir-fry the onions and carrots over high heat for about 3 minutes.
5. Wash the zucchini, wipe dry, cut off the edges. Grate the zucchini with a Korean carrot grater.
6. Transfer the zucchini to the sautéed onions and carrots.
7. Fry the zucchini noodles until soft, 5 minutes.
8. Break the eggs into a bowl and shake with a fork.
9. Pour the egg mixture into the skillet with the onions and carrots.
10. Rinse the parsley, dry and chop finely with a knife.
11. After the egg, add the herbs to the pan.
12. Add salt and black pepper.
13. Stirring continuously, fry the zucchini and egg over medium heat until the egg is completely cooked, about 3-4 minutes.
14. Zucchini noodles with onions, carrots and eggs are ready.
15. Serve hot or warm zucchini noodles with egg.
16. Bon Appetit!