Roasted Veggie Breakfast Salad w/ Boiled Eggs

Oven roasted veggies bring every dish to the next level. This one is no exception - this easy breakfast salad tastes like a party in your mouth!

Dietary: Gluten free, Vegetarian
Cooking time: 25 minutes 
Serving size: Serves 1

Ingredients: 

• 2 eggs
• 1/4 cup of cherry tomatoes
• 1/4 cup of zucchini, sliced 
• 1/4 cup of mushrooms, sliced 
• 1/2 cup of salad greens of choice  
• 1/4 cup of radishes, sliced
• 1 tsp of extra virgin olive oil  
• salt and freshly cracked black pepper to taste
  for garnish: 1 tsp of hemp seeds and 1 tsp of chopped chives.

Utensils:

• small cooking pan
• oven dish

How to cook: 
Step 1
Place eggs in a small cooking pan filled with cold water. Bring to a boil. Cook 3 minutes from the moment water starts to boil, then immediately transfer eggs to a bowl with cold water.

Step 2
Preheat oven to 200C. Place cherry tomatoes, zucchini slices and sliced mushrooms in an oven dish. Drizzle with 1 tsp olive oil, season with salt and pepper to taste.


Step 3 
Roast veggies for about 20 minutes or until mushrooms are brown and the skin on cherry tomatoes cracks.


Step 4
Serve roasted veggies with salad greens and boiled eggs, use 1 teaspoon of hemp seeds and chopped chives for garnish.

Enjoy, 
Magda
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