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
Instagram: @oatmeal_stories
