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.

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

Notes:

Eggs

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

 

Breakfast
Lunch