Heart Healthy Vegetable And Egg Brunch Bowl Food

HEART HEALTHY VEGETABLE AND EGG BRUNCH BOWL

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.

ONE-PAN EGG & VEG BRUNCH

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.