Egg and veggie breakfast bowl

Serves 1 20 Minutes

Meal Breakdown 1292 KJ

Protein 23g

Carbohydrates 17g

Fats 16g

Ingredientss

• 3/4 tbsp gluten-free miso/soybean paste

• 2 tsp (10ml) water

• 1/2 tbsp olive oil

• 1/2 medium beetroot, peeled, grated

• 1/2 small carrot, peeled, grated

• 2 Brussels Sprouts, thinly sliced

• 1/2 cup chopped kale

• 2 egg whites from large eggs, whisked

• 1 large egg

• 1/4 cup (50g) low-fat cottage cheese

Method

1. Add the water and miso paste to a bowl and whisk together. Set aside.

2. Spray a non-stick frying pan with olive oil and heat. Add the beetroot, carrots, Brussels sprouts and kale. Stir-fry until the kale begins to wilt.

3. Add the miso mixture and egg whites, stir for a further minute or until egg whites are cooked then remove from the heat.

4. In the mean time poach the whole egg.

5. Place the vegetable mixture in a bowl and top with the poached egg and cottage cheese. 6. Season with cracked black pepper and any of your favourite herbs and spices.