Healthy Veggie Hash
Preheat oven to 425 degrees. Oil one large baking sheet. Toss potatoes and red pepper in 1 tsp. of extra virgin olive oil or spray with a Misto. Spread veggies out evenly over the pan so they do not overlap. Sprinkle generously with 1/4 tsp. sea salt. Roast for 25- 30 minutes.
Sautee chard in a hot skillet or pan with a bit of olive oil until it begins to wilt. Whisk together eggs, egg whites, a pinch of salt and fresh ground pepper. Add to the pan with the chard. Use a spatula to scrape the egg of the bottom of the pan and to flip the egg so it cooks thoroughly, just as you would do with scrambled egg. Once eggs are almost cooked through, add rosemary and cook for at least one additional minute.
Split roasted veggies, plating them on two plates. Top each plate with half of the egg and chard mixture. Sprinkle each with 1/2 oz. of feta cheese.
- 1 small red potato, cubed
- 1 small sweet potato, cubed
- 1 medium red bell pepper, chopped
- 6 rainbow chard leaves, chopped
- 2 eggs
- 1 cup egg whites
- 2 Tbsp. fresh rosemary, chopped
- Extra virgin olive oil
- Sea salt fresh ground pepper
- 1 oz. feta cheese