Eggs are a great protein source and easy to keep on hand. This recipe really punches up the vegetables and is a great breakfast or brunch dish. You can prepare the vegetable mixture ahead of time and store in the refrigerator until ready to use. This is super quick and looks beautiful on the plate.
Ingredients
- 1 cup raw arugula
- 1 carrot – small dice or grated
- 1 zucchini – small dice
- 1 yellow squash – small dice
- ½ cup mushrooms – sliced thin (if they are large cut the slices in half)
- 1 tablespoon plus 1 teaspoon olive oil
- 1 teaspoon thyme
- 4 eggs
- salt and pepper to taste
Directions
- Heat the olive oil in a large skillet.
- Add the vegetables and sauté until soft (5-8 minutes).
- Add the thyme and salt and pepper to taste.
- Transfer the cooked vegetables to a bowl and keep warm.
- Wipe out the pan with a paper towel and heat the remaining 1 teaspoon of oil.
- Cook the eggs to your level of doneness.
- Divide the raw arugula between four plates.
- Top with the cooked vegetables and place the egg on top.
Nutrition Information per Serving
- Serving Size: 1 egg and ¼ other ingredients
- Vegetables: 1 ¼ cup
- Fruits: 0 cups
- Calories: 165 calories
- Carbohydrates: 6 grams
- Fiber: 2 gram
- Protein: 8 grams
- Fat: 13 grams
- Sodium: 266 mg
Rate this recipe!
(1 votes, average: 5.00 out of 5)
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Look good, I will try this recipe. Thanks