Butternut Squash Hash with Eggs (LC)

Ingredients

• 1 tsp olive oil
• 120g butternut squash, cut into small chunks
• ½ red onion, cut into small chunks
• ½ red pepper, cut into small chunks
• 4 mushrooms, quartered
• ½ tsp Italian seasoning
• ½ tsp chilli flakes (optional)
• Sprinkle of black pepper
• 2 eggs
• 30g feta cheese

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Instructions:

1. In a non-stick frying pan, heat oil over medium heat.

2. Add butternut squash and sauté until slightly browned, stirring occasionally for 5-6 minutes.

3. Add the onion, pepper, mushrooms, Italian seasoning, chilli flakes and black pepper and sauté for a further 5-6 minutes or until browned and softened.

4. Turn down the heat to low. Using the back of a wooden spoon, create 2 small wells in the vegetables. Crack an egg into each of the wells.

5. Cover the pan and cook until egg whites are set (approx. 7-10 minutes).

6. When the eggs are cooked, transfer to a plate and sprinkle with feta cheese.

Lunch

Serves: 1

Low Carb