Serves: 1
3 Eggs
½ Red Pepper, sliced
½ Aubergine, sliced
1 small Onion, sliced
1 Garlic Clove, crushed
50g Mushrooms, sliced
1 Tomato, sliced
2 tbsp Olive Oil
Method
1. Preheat oven to 200c (180 fan), 400f, gas mark 6.
2. Lay all the vegetables in large roasting tin. Coat with half the olive oil. Roast for 20 minutes until tender.
3. Meanwhile add remaining oil to non-stick frying pan & fry the eggs.
4. To serve, plate up the vegetables & place the eggs on top.
Macro info per serving:
Protein = 23g
Carbs = 24g
Fat = 45g
Energy = 593kcal