Last night, I roasted up an entire butternut squash – one of my all-time favorite vegetables. We had pasta for dinner and I served the squash with some peas on the side. Yum. The girls loved it too.
Breakfast time rolls around and I’m always thinking of ways to incorporate veggies with eggs. This morning’s dish consists of leftovers.
Side note: I am currently in love with Giada de Laurentiis’ Marinara with Artichokes for sale at Target. It has visible chunks of artichokes and carrots and is very very delicious.
My breakfast ingredients:
1 piece of flourless sprouted grain toast
1/2 cup marinara, warmed in microwave
3 basil leaves plus more for garnish
1 egg “fried” in olive oil spray
3 slices butternut squash, roasted (leftover from dinner)
Spread your toast with marinara, top with basil and squash. Add your egg on top, finish with more marinara. Eat (with knife and fork.)