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
- 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.
- small cooking pan
- oven dish
How to cook:
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.
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.
Roast veggies for about 20 minutes or until mushrooms are brown and the skin on cherry tomatoes cracks.
Serve roasted veggies with salad greens and boiled eggs, use 1 teaspoon of hemp seeds and chopped chives for garnish.
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