NUTRITION

SERVINGS

INGREDIENTS

1 cup cooked brown lentils

2 large eggs

0.5 cup liquid egg whites

0.5 medium potato

1 medium carrot

0.5 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

• 2

  Dice the potato into half-inch cubes and slice the carrot into rounds.

• 3

  Toss the potato and carrot with olive oil, sea salt, black pepper, and garlic powder on the baking sheet.

• 4

  Roast the vegetables for 20-25 minutes, tossing halfway through, until they are golden brown and tender.

• 5

  While the vegetables roast, bring a small pot of water to a boil and carefully lower in the whole eggs to cook for 6.5 minutes.

• 6

  Immediately transfer the cooked eggs to an ice bath to stop the cooking process, then peel and set aside.

• 7

  In a non-stick skillet over medium heat, cook the liquid egg whites, stirring constantly until they are scrambled and fully set.

• 8

  Warm the cooked lentils in a separate pan and fold in the scrambled egg whites until well combined.

• 9

  Portion the lentil and egg white mixture into bowls, top with the roasted vegetables, and finish with the halved soft-boiled eggs.