Yogurt Lime Carrot Noodles

Ingredients

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Red bell pepper

  Sweet, raw

  2 cup, chopped or 298g

• Zucchini

  Summer squash, includes skin, raw

  1 ⅔ medium or 327g

• Mushrooms

  Oyster, raw

  1 cup sliced or 86g

• Carrots

  Raw

  1 medium or 61g

• Egg

  Whole, fresh eggs

  2 extra large or 112g

• Nonfat greek yogurt

  Nonfat, plain

  3 ½ oz or 99g

• Lime juice

  Raw

  2 fl oz or 62g

• Cumin

  Spices, cumin seed

  ¼ tsp, ground or 0.8g

• Parsley

  Raw

  2 tbsp or 8g

Directions

1. 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.
2. 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.
3. While vegetables are cooking, shred/spiralize carrot; add carrot noodles to skillet and stir.
4. Remove carrot noodles are vegetables from skillet and add eggs. Combine remaining dressing ingredients (excluding parsley) together and pour overtop noodles.
5. Garnish with parsley and enjoy!

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