Ingredients:
- Zucchini noodles (zoodles): 3–4 medium zucchinis, spiralized (about 4 cups)
- Eggs: 2 large eggs
- Grated raw goat, sheep, or water buffalo cheese: ½ cup
- Turkey bacon: 4 slices, chopped
- Garlic: 2 cloves, minced
- Salt: ¼ teaspoon (adjust to taste)
- Black pepper: ¼ teaspoon (freshly ground preferred)
- Fresh parsley: 1–2 tablespoons, finely chopped
Instructions:
- In a pan, crisp up your turkey bacon until it’s like the sunshine in your dish—golden and delightful.
- In a bowl, whisk eggs and fold in a generous sprinkle of cheese. This is your nurturing rain, providing the necessary nutrients.
- Sauté minced garlic in the pan, letting its aroma bloom like the sweet fragrance of your favorite herbs.
- Add your zoodles, tossing them in the flavorful concoction. They absorb the goodness, much like your plants soaking up the rain.
- Pour the egg and cheese mixture over the zoodles, letting it coat them like a protective layer. The heat will gently cook it, creating a creamy sauce without the need for heavy creams or preservatives.
- Season with salt and pepper, balancing the flavors like the elements in your garden working in harmony.
- Garnish with fresh parsley, a final touch akin to the blossoming flowers in your well-tended sanctuary.
