Roasted Veggies with Egg

8 10 519
Ingredients Minutes Calories
Prep Cook Servings
5 min 5 min 1
Roasted Veggies with Egg
Health Rating

Ingredients


1 large egg Egg
1 cup Mixed root vegetables (roasted)
1/4 cup drained Sauerkraut
2 tbsp Nutritional yeast
2 tbsp Salsa, ready-to-serve
1/4 avocado(s) Avocado
1 tbsp Avocado oil (for cooking)
1 cup Baby spinach

Instructions


1. Place vegetables of your choice on a baking tray (some ideas: broccoli, squash, zucchini, bell peppers, carrots)

2. Drizzle olive oil and seasoning of your choice (some ideas: salt, pepper, garlic, thyme, oregano)

3. Bake in preheated oven at 425F for 12-15 minutes

4. Use preprepared roasted vegetables of choice and reheat with some of the oil, add spinach and cook until wilted. Transfer to bowl.

5. Add a little more oil and fry egg. Place in bowl over vegetables.

6. Top with nutritional yeast, salsa, Sauerkraut and avocado.

Notes:

Eggs

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

 


Nutrition Facts

Per Portion

Calories 519
Calories from fat 251
Calories from saturated fat 39
Total Fat 27.9 g
Saturated Fat 4.4 g
Trans Fat 0.0 g
Polyunsaturated Fat 3.7 g
Monounsaturated Fat 18.2 g
Cholesterol 193 mg
Sodium 658 mg
Potassium 1313 mg
Total Carbohydrate 44 g
Dietary Fiber 15.8 g
Sugars 9.9 g
Protein 23.2 g

Dietary servings

Per Portion


Meat Alternative 0.6
Vegetables 3.9

Energy sources


Pygal34%456.7143927137423152.3976004131020548%337.7336885469701271.9000742272429518%333.29121134588735120.7143919560091534%48%18%CarbohydratesFatProtein
Breakfast
Lunch