Farmer's Market Roasted Veggie Breakfast

Farmer’s Market Roasted Veggie Breakfast

Serves 4




1 # asparagus, thin, woody ends trimmed

½ C cherry or grape tomatoes, halved

1-1/2 T avocado oil

4 large eggs

2 T shaved Parmesan

1 T chopped chives





Preheat oven to 425ºF.

Toss asparagus and tomatoes with oil in a shallow baking dish.

Place vegetables in a single layer in baking dish.

Roast until asparagus is just tender and tomatoes have wilted, 10-12 minutes.

Crack eggs over asparagus mixture.

Return to oven and roast until egg whites are just set, about 6-8 minutes.

Top with cheese, sprinkle with chives and serve.

Offer crusty bread on the side, if desired.

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