Orange Hash and Eggs
Created by Rachel SaksTable Health
Serves: 4
Course: Breakfast
Season(s): Fall, Winter
Ingredients
- 2 teaspoons olive oil
- 2 cups shredded carrots
- 2 cups shredded kabocha, butternut or acorn squash
- 2 leeks, finely sliced
- 2 cloves, garlic, minced
- 1/4 teaspoon tumeric
- 4 whole eggs
- 2 egg whites
- 1/2 cup shredded low fat sharp cheddar cheese
- salt and pepper to taste
Instructions
Heat olive oil in large sauté pan over high heat. Add carrots, squash and leeks and sauté until softened and beginning to brown, about 3 minutes, then add garlic, turmeric and salt and pepper to taste and sauté another 1-2 minutes. Meanwhile, beat eggs and egg whites with whisk and add in cheese and salt and pepper to taste. Add egg mixture to vegetable mixture and stir just until the eggs are firm. Remove from heat and serve.How do you #eatdowntoearth?
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