Fried Eggs and Veggies

Fried Eggs and Veggies

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.

 

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