Lovely, delicious breakfast with lots of nutritious components. You can prepare the eggs however you’d like; I prefer to add mine over-easy and gently mix them into the Soyrizo® until fully cooked.
| Prep Time: | 10 mins |
| Cook Time: | 15 mins |
| Total Time: | 25 mins |
| Servings: | 4 |
Ingredients
- 1 tablespoon olive oil, or as needed
- 1 medium onion, chopped
- 1 medium carrot, chopped
- 1 medium zucchini, chopped
- 1 cup chopped spinach
- 1 (12 ounce) package soy chorizo, crumbled
- 1 tablespoon butter, or as needed
- 4 large eggs
- salt and freshly ground black pepper to taste
Instructions
- Heat a large skillet over medium heat and add olive oil to the hot skillet. Cook onion, carrot, and zucchini until lightly softened, about 5 minutes. Add chopped spinach and cook for 2 minutes.
- Push all ingredients to one side of the pan. Add soy chorizo and cook until browned and hot, stirring occasionally, 2 to 4 minutes.
- Meanwhile melt butter in a separate skillet over medium heat and crack eggs into it. Cook until outer edges become opaque, about 1 minute. Cover, reduce heat to low, and cook until whites are completely set, about 4 minutes.
- Serve eggs with sauteed vegetables and soyrizo.
Nutrition Facts
| Calories | 345 kcal |
| Carbohydrate | 17 g |
| Cholesterol | 194 mg |
| Dietary Fiber | 4 g |
| Protein | 21 g |
| Saturated Fat | 6 g |
| Sodium | 987 mg |
| Sugars | 3 g |
| Fat | 23 g |
| Unsaturated Fat | 0 g |