FIT STUFFED EGGS WITH Zucchini BECHAMEL (low CARB)

459Kcal per serving HC-18g G-28g P-32g Ingredients (for two servings) - 8 boiled eggs from L - 300g of diced zucchini - 100g ripe avocado (half a medium avocado) - 100g of onion cut in brunoise - 100g red bell pepper cut in brunoise - 50g soy beverage - 40g grated mozzarella cheese - 30g of onion cut into small pieces - 30g of light cheeses (2 small cheeses) - 10g of EVOO - 1 clove of garlic, brunoise chopped - Salt and pepper - Pepper - Nutmeg

Cook the eggs for 11 - 12 minutes.

In a frying pan poach the garlic, the bell pepper and the onion with 5g of EVOO at low temperature for a long time. The vegetables must be very reduced, caramelized. This is achieved with a low temperature for several minutes and stirring from time to time so that it does not stick. Salt a little so that it is done before.

Peel the eggs, cut them in half and remove the yolks.

In a bowl mix the poached vegetables with the half avocado and two of the yolks (the rest of the yolks are not going to be used). Mix everything very well to make a homogeneous paste in which you can see small pieces of bell pepper and onion. Taste the mixture and adjust the salt if necessary, but be careful that it will later take the béchamel sauce.

Stuff the boiled egg halves with the filling and place them in a baking dish.

With the zucchini, the other 30g of onion, the soy beverage, the cheese and the rest of the EVOO, prepare a thick zucchini bechamel sauce (you have the recipe in a previous post). We want the béchamel sauce to be quite thick, because we want it to stay on each egg and not fall into the baking dish.

Spread the béchamel sauce over the eggs already filled and spread the mozzarella on top.

Gratinate in the oven, placing the dish as high as possible, for a few minutes. Until the cheese is as we like it.

Serve and enjoy delicious eggs.