Spiralized Everything Bagel

Ingredients

For the bagel mix

• 1 teaspoon poppy seeds
• 1 teaspoon sesame seeds
• 1 1/4 teaspoons garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

For the buns

• 1 large Russet or baking potato, peeled, spiralized into linguine
• Salt and pepper to taste
• 1 large egg and 1 egg white, lightly beaten
• 2 tablespoons olive oil, divided

Directions

Combine bagel mix ingredients in a small bowl, and set aside.

Heat a large nonstick skillet over medium heat, and coat with cooking spray. When water flicked onto the skillet sizzles, add the potato noodles and season with salt and pepper. Cover and cook, tossing occasionally, for 5–7 minutes or until the potatoes are golden brown. Transfer to a large bowl, and allow to cool for 2 minutes.

Stir the eggs and bagel mix into the bowl with the potatoes. Toss until the potato noodles are evenly coated. Fill four 6-ounce ramekins halfway with the potato noodles. Cover each with a piece of foil or wax paper, pressing it firmly down onto the potato noodles to compress them. Refrigerate for at least 15 minutes to set.

Heat 1 tablespoon of the olive oil in the skillet over medium heat. When the oil is hot, and working with two at a time, pat the bottom of the ramekin until the bun falls out into the skillet. Cook for 3 minutes, or until set, being sure to tuck in any stray noodles. Carefully flip, and cook another 2–3 minutes, or until the buns are completely set and browned on both sides. Repeat with the other ramekins, adding the remaining tablespoon of oil as needed.

Serve the bagel buns with your favorite spreads and topping.

Nutrition Information

Serves: 4 |  Serving Size: 1 bun

Per serving: Calories: 168; Total Fat: 9g; Saturated Fat: 1g; Monounsaturated Fat: 6g; Cholesterol: 46mg; Sodium: 332mg; Carbohydrate: 18g; Dietary Fiber: 2g; Sugar: 1g; Protein: 5g

Nutrition Bonus: Potassium: 442mg; Iron: 7%; Vitamin A: 2%; Vitamin C: 9%; Calcium: 4%