What haven’t I done before?
This is a new recipe using a couple of ingredients I already had in the fridge.
Ingredients (serves 2):
1 x Butternut squash, peeled, de-seeded and cubed
1 x Red onion, diced
1 x Sweet red pepper, de-seeded and diced
0.5 x Savoy cabbage, thinly sliced
2 x Eggs
Gluten free soy sauce
Salt and pepper
- Pre-heat the oven to 180 degrees Celsius. Spread the squash on a baking tray, drizzle with olive oil and season with salt, pepper and oregano. Cook for 20-25 minutes.
- Saute the onion in a pan, then add the pepper and Savoy cabbage. Add a tablespoon of soy sauce.
- Break the eggs into the pan and fry until cooked where the egg white is cooked and the yolk is runny.
- Serve the squash on 2 plates and then add the cabbage, pepper and eggs equally. Season with a little salt and cracked pepper.