Breakfast Veggies and Eggs

Roasted Veggies:

2 cups of your choice of veggies.

Broccoli, Cauliflower, Brussel Sprouts, Butternut Squash, Sweet Potatoes and many others can be roasted from frozen. If potatoes or squash are fresh (not frozen) they will need to be baked first (usually as a previous meal and then dice the left overs and roast as below).

Olive Oil (just enough to prevent sticking) - liquid or spray.

Sprinkle with salt, pepper and garlic if desired.

Using an airfryer - 400 degrees 15 minutes or until browned

Using an oven - Preheat to 425 degrees. 20-25 minutes or until browned. A Baking stone is fantastic for this, but you can also use a baking pan (parchment paper recommended to make cleanup easier).

About half way through give the veggies a toss (or shake if the air fryer is a basket version).

Eggs:

Using a griddle or non-stick pan, simply fry or scramble 1-2 eggs. You can eat these separately or mix them with your veggies!

Adding olive oil or butter in a small amount to prevent sticking will add flavor with minimal change in nutritional value.