Ingredients
Directions
The beauty of this dish is that just about any vegetables from the fridge can be used.
In a large sauté pan, heat coconut oil over medium heat.
Add all of the veggies and sauté for 10 minutes.
Add beans and spices and heat through, another 3-5 minutes.
Eggs can be scrambled in during the last 3 minutes of cooking.
Serve on a plate and sprinkle with salt and pepper if desired.
Veggies can be chopped and prepped in advance. Aim for ¼ inch in size for the veggies. They will cook quicker and more evenly that way.
Servings 2
- Amount Per Serving
- Calories 598
- % Daily Value *
- Total Fat 21g33%
- Saturated Fat 13.5g68%
- Cholesterol 169mg57%
- Sodium 128mg6%
- Potassium 1110mg32%
- Total Carbohydrate 75.1g26%
- Dietary Fiber 21g84%
- Sugars 11.6g
- Protein 27.5g56%
- Calcium 7%
- Iron 55%
- Vitamin D 392%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
The beauty of this dish is that just about any vegetables from the fridge can be used.
In a large sauté pan, heat coconut oil over medium heat.
Add all of the veggies and sauté for 10 minutes.
Add beans and spices and heat through, another 3-5 minutes.
Eggs can be scrambled in during the last 3 minutes of cooking.
Serve on a plate and sprinkle with salt and pepper if desired.
Veggies can be chopped and prepped in advance. Aim for ¼ inch in size for the veggies. They will cook quicker and more evenly that way.
Done