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Egg With Vegetables Recipe

The Breakfast-For-Dinner Recipe That's The Perfect Post-Workout Meal

I've never met a runny egg I didn't like. Whether it's poached for eggs Benedict or slid on top of a meaty burger, a just-cooked-enough egg is always welcome on my plate. I've been trying to eat out at restaurants less and less . . . and eat things like eggs Benedict and burgers less and less . . . and this light and delicious recipe has become a staple in my kitchen.

Eggs might lend themselves to breakfast, but I love eating them at dinner — especially after a tough strength-training session. With a little effort, a handful of ingredients, and less than 30 minutes, you can have this nutrient-rich meal on the table that's quick, light, and so satisfying.

Related: 17 High-Protein Breakfasts That Slash Carbs and Calories

Roasted Veggies With Easy Fried Egg

Roasted Veggies With Easy Fried Egg

Notes

Don't let the "fried" egg in this recipe confuse you. A tiny spray of canola oil (less than a teaspoon) is needed to cook an egg that is crisp on the outside and perfectly runny on the inside.

Egg With Vegetables Recipe

Ingredients

  1. For the roasted veggies:
  2. 1/2 large head cauliflower, cut into florets
  3. 2 small heads broccoli, cut into florets
  4. 1 1/2 tablespoons extra-virgin olive oil
  5. 1/4 teaspoon garlic powder
  6. 1/4 teaspoon salt
  7. 1/4 teaspoon pepper
  8. 1/2 teaspoon red pepper flakes
  9. Juice of 1/2 lemon
  1. For the fried egg:
  2. Canola oil spray
  3. 1 egg
  4. Pinch of paprika, optional
  5. Dash of hot sauce, optional

Directions

  1. Preheat oven to 400ºF.
  2. In a large bowl, toss cauliflower and broccoli florets in extra-virgin olive oil. Then add the garlic powder, salt, pepper, and red pepper flakes, and mix well.
  3. Spread out your veggies on a baking sheet, and give all the florets a good squeeze of fresh lemon juice.
  4. Roast in the oven for 15 to 20 minutes, occasionally shaking the pan.
  5. Once your veggies have roasted for 10 to 12 minutes, heat a small nonstick skillet over medium-low heat, and give it a good spray of canola oil. Crack your egg in the skillet, and cook for about three minutes until the yolk is slightly set.
  6. Remove your veggies from the oven, and slide them into a shallow plate or bowl.
  7. Flip your egg, and cook for an additional 30 seconds to a minute. Keep the cook time shorter if you like a runny egg!
  8. Carefully slide your cooked egg on top of your veggies, sprinkle with paprika, and eat up.

Source: Calorie Count

Nutrition

Calories per serving
349
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