Vegetable Egg Nest

Veggies for breakfast? Of course! So much flavour in this dish and what a great way to start your day.

We used sweet potato, zucchini, asparagus, and capsicum but feel free to get creative with your own.

Tip: We used a julienne style peeler but a spiraliser would work equally as well.

Prep time: 8 mins
Cook time: 8 mins

Breakfast

Dairy Free

Well for One (All Recipes)

IMPORTANT - Some recipes may not 100% comply with their listed diet categories. Please review the ingredients carefully to ensure that your selected recipe meets your own dietary requirements

Ingredients

40 grams of sweet potato, julienned

40 grams of zucchini, julienned

2 spears of asparagus, julienned and tips reserved

1/8 small capsicum, julienned

1 long green shallot/scallion, sliced with some of the green part reserved for garnish

1 teaspoon of extra virgin olive oil

1 pinch each of sea salt and cracked black pepper

3 cherry tomatoes, halved

1 free range egg

1/4 long red chilli, sliced

fresh herbs of choice to garnish

Method

Heat the oil in a pan over medium low heat and cook the sweet potato for 1 minute

And the zucchini, asparagus, capsicum and shallots and cook for 1-2 mins or until just softened then add the cherry tomatoes.

Season to taste and make a space in the centre, shaping into a nest. Crack the egg into the centre, cover and cook until the egg is done to your liking.

Serve topped with the sliced chilli, green part of shallots and fresh herbs.

Calories: 161
Protein: 8.4
Carbs: 9.2
Fibre: 3.6
Fat: 9.7

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