Egg & Veggie Hash
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!
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
Tried this recipe?Let us know how it was!