Roasted Veggies with Egg

10 10 516
Ingredients Minutes Calories
Prep Cook Servings
5 min 5 min 1
Roasted Veggies with Egg
Health Highlights

Ingredients


1 cup Mixed root vegetables (roasted)
1/2 tsp Olive Oil, Extra Virgin
1 pinch Salt and pepper
1 tbsp Avocado oil (for cooking)
1 cup Baby spinach
1 large Egg
1/4 cup drained Sauerkraut
2 tbsp Nutritional yeast
2 tbsp Salsa, ready-to-serve
1/4 avocado(s) Avocado

Instructions


  1. Place vegetables of your choice on a baking tray (some ideas: squash, zucchini, bell peppers, carrots)
  2. Drizzle olive oil and season with salt and pepper or seasoning of your choice (some ideas: garlic, thyme, oregano)
  3. Bake in preheated oven at 425F (218C) for 12-15 minutes until tender.
  4. Place roasted vegetables with some of the oil in a frying pan over medium heat, add spinach and cook until wilted. Transfer to a bowl.
  5. Add a little more oil to the pan and fry the egg. Place in a bowl over vegetables.
  6. Top with nutritional yeast, salsa, Sauerkraut and avocado.

Notes:

Nutrition Highlights

  • Eggs are a great source of protein and contain some important B vitamins!

 


Nutrition Facts

Per Portion

Calories 516
Calories from fat 275
Calories from saturated fat 46
Total Fat 31 g
Saturated Fat 5.1 g
Trans Fat 0.0 g
Polyunsaturated Fat 4.1 g
Monounsaturated Fat 19.5 g
Cholesterol 217 mg
Sodium 766 mg
Potassium 1616 mg
Total Carbohydrate 44 g
Dietary Fiber 14.4 g
Sugars 8.2 g
Protein 23.5 g

Dietary servings

Per Portion


Meat Alternative 0.6
Vegetables 3.9

Energy sources


Pygal29%448.61922080955435140.3057129538228853%351.8456733232096278.1107477368394718%332.55710625926895121.1810706288305729%53%18%CarbohydratesFatProtein

Meal Type(s)

Breakfast
Lunch




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