Here’s another fantastic breakfast recipe courtesy of Diana Keuilian!
SERVINGS: 4
INGREDIENTS:
- 1 Tablespoon olive oil
- 1 butternut squash, peeled, seeded and cubed
- ½ yellow onion, chopped
- 2 teaspoons garlic, minced
- 2 Tablespoons fresh rosemary, minced
- 1 cup chopped kale
- Sea salt and black pepper
- 4 eggs
DIRECTIONS:
- Heat the oil in a large skillet.
- Add the butternut squash, onion, garlic and rosemary.
- Cook over medium-high heat until tender.
- Mix in the kale and continue to cook until wilted.
- Season generously, with salt and pepper. Remove from heat.
- Grease another skillet with olive oil and place over medium-high heat.
- Individually, crack the 4 eggs into the hot skillet and do not stir.
- Season with salt and pepper and cook untouched for 2 minutes. The egg whites should be crispy and the yolk runny.
- Place on top of the hash and serve hot. Enjoy!
Nutritional Analysis: Each serving contains approximately: Calories: 151 Fat: 9 Carbohydrates: 11 Sodium: 326 Fiber: 2 Protein: 8
For more delicious and healthy recipes, check out my recipes webpage.
Your friend & coach,
Brien
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