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
For the roasted veggies:
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1/2 large head of cauliflower, cut into florets
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2 small heads of broccoli, cut into florets
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1 1/2 tbsp extra-virgin olive oil
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1/4 teaspoon garlic powder
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1/4 teaspoon of salt
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1/4 teaspoon of pepper
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1/2 teaspoon red pepper flakes
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juice of 1/2 lemon
For the fried egg:
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canola spray or extra-virgin olive oil
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1 or 2 eggs
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pinch of paprika (optional)
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dash of hot sauce (optional)
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dash of salt
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Preheat oven to 400ºF.
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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.
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Spread out your veggies on a baking sheet, and give all the florets a good squeeze of fresh lemon juice.
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Roast in the oven for 15 to 20 minutes, occasionally shaking the pan.
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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. ​​​​​​​
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Remove your veggies from the oven, and slide them into a shallow plate or bowl.
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Flip your egg, and cook for an additional 30 seconds to a minute. Keep the cook time shorter if you like a runny egg!​​​​​​​
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Carefully slide your cooked egg on top of your veggies, sprinkle with paprika, and eat up!
