Ingredients
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2 egg
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1 cup chopped butternut squash
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1 cup chopped sweet potato
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1/2 cup chopped bell peppers
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1/2 cup chopped mushrooms
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salt to taste
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ground black pepper to taste
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crushed red pepper to taste
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2-3 Tbsp. extra virgin olive oil
Directions
A versatile dish that’s filling, easy, and chocked full of nutrients.
Steps
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1
Done
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Chop your squash and potatoPreheat your oven to 400°. Remove the skin from your butternut squash. and scoop out the seeds. Chop your squash and sweet potato into cubes and place on a baking sheet. Drizzle and massage cubes with about 2 Tbsp. of olive oil, crushed red pepper or paprika, and salt/pepper and bake for around 25-30 minutes checking tenderness throughout. |
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2
Done
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Chop your mushrooms and pepperChop your mushrooms and peppers into cubes and toss in a frying pan. Drizzle a Tbsp. olive oil and season with salt and pepper. Cook until veggies are softened. |
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3
Done
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Beat your eggsRemove peppers and mushrooms from pan and set aside. Beat or whisk your eggs with 1 Tbsp. of milk or water and add to greased pan over low-medium heat. Season with salt, pepper, and crushed red pepper (if you like heat). Add your peppers and mushrooms to mixture and using a spatula, mix eggs and veggies until eggs are no longer runny. Serve with your roasted squash and sweet potato for a healthy, veggie packed meal! |
