Butternut Squash Hash with Eggs (LC)
Ingredients
1 tsp olive oil
120g butternut squash, cut into small chunks
½ red onion, cut into small chunks
½ red pepper, cut into small chunks
4 mushrooms, quartered
½ tsp Italian seasoning
½ tsp chilli flakes (optional)
Sprinkle of black pepper
2 eggs
30g feta cheese
Instructions:
In a non-stick frying pan, heat oil over medium heat.
Add butternut squash and sauté until slightly browned, stirring occasionally for 5-6 minutes.
Add the onion, pepper, mushrooms, Italian seasoning, chilli flakes and black pepper and sauté for a further 5-6 minutes or until browned and softened.
Turn down the heat to low. Using the back of a wooden spoon, create 2 small wells in the vegetables. Crack an egg into each of the wells.
Cover the pan and cook until egg whites are set (approx. 7-10 minutes).
When the eggs are cooked, transfer to a plate and sprinkle with feta cheese.
