5 min Prep, 10 min Cook
This is such a quick and easy but super nice dish. I'm a bit obsessed with grating veg, it makes food so much quicker to prep and quicker to cook. You can eat it at any time of day really, but I think it’s great for a lazy weekend brunch. And as always, It is super healthy with an excellent balance of colourful nutrients. Enjoy :)
Heat oil in a large flat based pan.
Add the sweet potato and beet to the pan - stir-fry for 1 minute. Mixing together, add the courgette, leek, herbs and season lightly with salt and pepper. Stir-frying for another minute.
Make two small holes in the pan and crack the eggs into them. Cook for 2-3 minutes, until the egg starts to turnwhite.
Then place the pan under the grill for another 3-4 minutes or until the egg whites are cooked.
Serving Size 156 g
|Amount Per Serving|
|Calories 107 cals||5%|
|% Daily Value*|
|Kilojoules 448 kJ||5%|
|Fat 3.3 g||5%|
|Sodium 254.7 mg||11%|
|Carbohydrate 15.4 g||5%|
|Protein 5.3 g||11%|
|*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.|