Heart Healthy Vegetable And Egg Brunch Bowl Food
HEART HEALTHY VEGETABLE AND EGG BRUNCH BOWL
Make and share this Heart Healthy Vegetable and Egg Brunch Bowl recipe from Food.com.
Provided by dlgreer
Categories Breakfast
Time 25m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Heat olive oil over a medium-high heat.
- Add Broccoli Florets.
- Add Mushrooms.
- Saute until mushrooms start to get soft.
- Add Water and Oyster Sauce.
- Add Julianne carrots.
- Saute for 1 to 2 minutes.
- Move vegetables to one side of skillet and add Egg Whites into the other side and cook using the sauce created until light and fluffy.
- Remove eggs.
- Add Spinach and saute until Spinach is just cooked.
- Add Vegetables to bowl and place scrambled Egg Whites to top.
Nutrition Facts : Calories 149.8, Fat 7.5, SaturatedFat 1, Sodium 411, Carbohydrate 11.8, Fiber 2.4, Sugar 4.2, Protein 11.4
ONE-PAN EGG & VEG BRUNCH
With courgette, peppers and eggs, this vegetarian dish is a filling, healthy breakfast for all the family - kids will enjoy dipping toast into soft egg yolk
Provided by Caroline Hire - Food writer
Time 30m
Yield Serves 2 adults + 2 children
Number Of Ingredients 11
Steps:
- Boil the new potatoes for 8 mins, then drain.
- Heat the oil and butter in a large non-stick frying pan, then add the courgette, peppers, potatoes and a little salt and pepper. Cook for 10 mins, stirring from time to time until everything is starting to brown. Add the spring onions, garlic and thyme and cook for 2 mins more.
- Make four spaces in the pan and crack in the eggs. Cover with foil or a lid and cook for around 4 mins, or until the eggs are cooked (with the yolks soft for dipping into). Sprinkle with more thyme leaves and ground black pepper if you like. Serve with toast.
Nutrition Facts : Calories 170 calories, Fat 7 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 9 grams protein, Sodium 0.22 milligram of sodium
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