A grounding and nutritious breakfast that comes together in under 15 minutes!
This is my absolute favorite breakfast when I have leftover roasted veggies in the fridge. My favorite combination is eggplant, onion, red pepper and brussel sprouts but you really can’t go wrong with whatever you have on hand.
Ingredients:
About ⅔ -¾ cup of cooked or raw veggies
2 eggs and 2 egg whites, beat
Salt & pepper
Avocado, hot sauce, herbs for garnish
Directions:
Turn oven on broil to begin heating
Heat up a nonstick and oven safe frying pan with olive oil or avocado oil spray
Add in the veggies to heat up (or saute for a few extra minutes to soften if raw)
Add in the egg mixture and salt & pepper to taste. Tilt your pan around in a few circles to ensure the egg mixture is evenly coating the veggies
Let sit for about 5 minutes, until the bottom of the egg begins to set. Use a spatula to lift around the edges and tilt the pan to let the raw egg fall underneath the set egg. Let sit for another 1-2 minutes
Transfer pan to the middle rack in your oven for another 3-5 minutes to brown and set on top. Keep an eye on this step!!! The broiler can very quickly turn your perfectly golden eggs to a burnt crisp.
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