Fried Eggs and Veggies

Fried Eggs and Veggies

This nutrient-rich breakfast will keep you full for hours! Packed with fiber, healthy fats, and vitamins. Loaded with high amounts of vitamins A, and C, and high in calcium...this is a great way to start a healthy energized day!

Serves 2

Cook time: 20 minutes

Ingredients:

  • 1 ½ tbs + tbs. coconut oil or butter
  • 1 yellow or summer squash, chopped
  • 3 carrots, julienned,
  • 1 cup snap peas, whole or halved
  • 1 cup cherry tomatoes, halved
  • 2-3 cloves garlic, minced
  • 2 cups spinach, chopped
  • 3-4 tbs. pumpkin seeds
  • 2 tbs. basil, chopped,
  • 2-4 eggs per person
  • salt and pepper to taste
  • 1-2 avocados, sliced

Directions

1. Melt one and a half tablespoons coconut oil or butter in skillet.

2. Add squash, carrots, and snap peas and cook 3–4 minutes.

3. Next, add tomatoes, and cook a couple of minutes.

4. Add garlic and sauté a minute.

5. Add spinach and cook until wilted. Remove from heat. Add pumpkin seeds and basil, stirring to combine.

6. Melt half teaspoon coconut oil or butter in a small skillet and fry eggs sunny side up. Add salt and pepper to taste.

7. Serve veggies with fried eggs and sliced avocado on the side.

 

Nutrition Facts
Servings 2.0
Amount Per Serving
calories 542
% Daily Value *
Total Fat 39 g 61 %
Saturated Fat 11 g 57 %
Monounsaturated Fat 14 g
Polyunsaturated Fat 4 g
Trans Fat 0 g
Cholesterol 201 mg 67 %
Sodium 555 mg 23 %
Potassium 1546 mg 44 %
Total Carbohydrate34 g 11 %
Dietary Fiber 15 g 62 %
Sugars 12 g
Protein 29 g 58 %
Vitamin A 582 %
Vitamin C 121 %
Calcium 80 %
Iron 27 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

 

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