OH! Magazine - Australian Version May 2016 | Page 13

www.peteevans.com.au

PETE EVANS’
SCRAMBLED EGGS
WITH ZUCCHINI
SPAGHETTI &
RAISINS

PETE
EVANS

Celebrity chef Pete Evans shares a mouth-watering recipe
for scrambled eggs with a delicious twist.

How to make it:
1. Whisk the eggs, coconut cream or almond milk and 1
tablespoon of oil or fat in a bowl, then season with salt
and pepper.
2. Heat the remaining oil or fat in a non-stick frying pan
over medium heat, pour in the egg mixture, add the
avocado and, using a wooden spoon, lift and push
from the outside to the centre of the pan until almost
set, about 2 minutes. Remove from the heat, gently
fold the mixture a few times and allow to stand for 1
minute, so that the residual heat finishes the cooking.
3. To make the spaghetti, heat the oil or fat in a frying
pan over medium-to-high heat. Add the zucchini and
parsley and sauté for 40 seconds, or until just
beginning to soften. Season with salt and pepper, add
the raisins and pine nuts and toss well. Continue to
cook for 30 seconds, or until heated through.

What you’ll need:
4 eggs
2 tablespoons coconut cream or almond milk
2 tablespoons coconut oil or other good-quality fat,
melted
Sea salt and freshly ground black pepper
½ avocado, finely diced
Pinch of sumac, to serve
Baby mint leaves, to serve (optional)
4 thick slices of bread, toasted (we use homemade
Paleo Bread)
Zucchini spaghetti
1 tablespoon coconut oil or other good-quality fat
1 large or 2 small zucchini, cut into spaghetti strips
on a mandoline or julienne slicer
1 tablespoon chopped flat-leaf parsley
30g (¼ cup) raisins
40g (¼ cup) pine nuts, toasted

4. Serve the spaghetti with the scrambled eggs, a
sprinkle of sumac, some baby mint leaves (if using)
and the toast on the side.
Recipe from
Fast Food
for Busy Families,
by Pete Evans
(Pan Macmillan)

( OH! MAGAZINE ) MAY 2016

13