Egg & Veggie Hash

Egg & Veggie Hash

Anna + Em
Love this quick and easy Hash for a weekend breakie special or an 'any day' lunch. It can be a 'clear out the crisper' type meal too, where you can chop and dice any veggies you might have on their last legs!
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Prep Time 5 minutes
Cook Time 10 minutes
Course MBreakfast, MLunch
Servings 1 serve
Calories 342 kcal

Ingredients
  

  • 2 eggs
  • 2 egg whites
  • 1/2 cup zucchini diced
  • 1/2 cup red capsicum diced
  • 1/4 cup red onion diced
  • 1/2 cup baby spinach
  • 1 tsp olive oil
  • 1 tbsp parmesan grated
  • 1/4 avocado sliced
  • sea salt and pepper to taste
  • Fresh herbs optional, for garnish

Instructions
 

  • Heat the olive oil in a non-stick pan over medium heat.
  • Add the diced onion, red capsicum, and zucchini. Sauté for 4-5 minutes and salt and pepper, stirring occasionally, until the vegetables are soft.
  • Add the baby spinach and stir for 1 minute until wilted.
  • Use a spatula to spread the veggie mixture evenly across the skillet.
  • Crack 2 full eggs and 2 egg whites directly over the veggie mixture, spacing them out.
  • Lower the heat slightly and cover the skillet with a lid. Let the eggs cook for 3-4 minutes, or until the whites are set and the yolks are done to your liking (you can cook longer if you prefer fully cooked yolks).
  • Grate over fresh parmesan, add sliced avocado and season with sea salt & pepper to taste.
  • Optional: Garnish with fresh herbs if desired, and enjoy your egg & veggie hash!

Notes

CARBS
This meal is a little light on complex carbs, so add a piece of sourdough toast or your gluten free alternative if you need that extra nutrition. 

Nutrition

Calories: 342kcalCarbohydrates: 16gProtein: 25gFat: 22gSaturated Fat: 5gFiber: 7gSugar: 8gVitamin C: 119mgCalcium: 158mgIron: 3mg
Keyword eggs, gluten free, vegetarian
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