Fried Egg with Sauteed Vegetables

LOW CARB • PALEO • HIGH PROTEIN

With a little effort, a handful of ingredients, and less than 30 minutes, you can have this nutrient-rich meal on the table that's quick, light, and so satisfying!

Yeilds:1 serving

Cook Time: 30 min

Ingredients:

For the roasted veggies:

  • 1/2 large head of cauliflower, cut into florets
  • 2 small heads of broccoli, cut into florets
  • 1 1/2 tbsp extra-virgin olive oil
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon of salt
  • 1/4 teaspoon of pepper
  • 1/2 teaspoon red pepper flakes
  • juice of 1/2 lemon

For the fried egg:

  • canola spray or extra-virgin olive oil
  • 1 or 2 eggs
  • pinch of paprika (optional)
  • dash of hot sauce (optional)
  • dash of salt

Directions:

  1. Preheat oven to 400ºF.
  2. In a large bowl, toss cauliflower and broccoli florets in extra-virgin olive oil. Then add the garlic powder, salt, pepper, and red pepper flakes, and mix well.
  3. Spread out your veggies on a baking sheet, and give all the florets a good squeeze of fresh lemon juice.
  4. Roast in the oven for 15 to 20 minutes, occasionally shaking the pan.
  5. Once your veggies have roasted for 10 to 12 minutes, heat a small nonstick skillet over medium-low heat, and give it a good spray of canola oil. Crack your egg in the skillet, and cook for about three minutes until the yolk is slightly set. ​​​​​​​
  6. Remove your veggies from the oven, and slide them into a shallow plate or bowl.
  7. Flip your egg, and cook for an additional 30 seconds to a minute. Keep the cook time shorter if you like a runny egg!​​​​​​​
  8. Carefully slide your cooked egg on top of your veggies, sprinkle with paprika, and eat up!

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