Eggs with leafy greens and colorful vegetables
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
2 medium Mushrooms, fresh 0.25 cup, chopped Onions, raw 0.25 cup, chopped Peppers, sweet, red, fresh 2 tbsp Extra Virgin Olive Oil 1 cup kale - Glory chopped kale, fresh 2 serving Egg - Large (1 egg) 1 cup Spinich - fresh Queen Victoria baby spinich .5 sweetpotato, 5" long Sweet potato
Slice Mushrooms to be 1/8" thick
chop onions to 1/4" cubes
chop peppers to 1/4" cubes
shred sweet potato
chop baby spinach to 1/4" slices
chop kale to 1/4" slices
add 1 tbsp. olive oil in pan over low to medium heat and cook 2 large eggs over easy.
add 1 tbsp. olive oil in pan over low to medium heat and combine all vegetables and stir, cover and let simmer for 2 minutes. stir vegetables and recover, let simmer for another 2 minutes or until tender.
pour vegetables onto serving dish and top with eggs.
salt and pepper to taste if desired.
Serving Size: Makes one serving
chop onions to 1/4" cubes
chop peppers to 1/4" cubes
shred sweet potato
chop baby spinach to 1/4" slices
chop kale to 1/4" slices
add 1 tbsp. olive oil in pan over low to medium heat and cook 2 large eggs over easy.
add 1 tbsp. olive oil in pan over low to medium heat and combine all vegetables and stir, cover and let simmer for 2 minutes. stir vegetables and recover, let simmer for another 2 minutes or until tender.
pour vegetables onto serving dish and top with eggs.
salt and pepper to taste if desired.
Serving Size: Makes one serving
Nutritional Info Amount Per Serving
- Calories: 514.4
- Total Fat: 37.7 g
- Cholesterol: 430.0 mg
- Sodium: 206.3 mg
- Total Carbs: 28.8 g
- Dietary Fiber: 6.3 g
- Protein: 18.5 g