NUTRITION

SERVINGS

INGREDIENTS

6 oz lean ham

1 cup aubergine

1 cup cremini mushrooms

0.5 cup yellow onion

0.5 cup carrots

1 large egg

2 tbsp nutritional yeast

0.5 tbsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried thyme

PREPARATION

• 1

  Preheat your oven to 400°F and line a large rimmed baking sheet with parchment paper.

• 2

  Toss the cubed aubergine, sliced mushrooms, diced onion, and carrots with the extra virgin olive oil, sea salt, black pepper, and dried thyme until evenly coated.

• 3

  Spread the vegetables in a single layer on the prepared baking sheet and roast for 20 minutes until they are tender and starting to caramelize.

• 4

  Stir the diced lean ham into the roasted vegetable mixture and return the pan to the oven for an additional 5-7 minutes until the ham is heated through and the edges are slightly crisp.

• 5

  In a small bowl, whisk the large egg and immediately stir it into the hot roasted medley until the egg is just set, creating a silky and creamy texture.

• 6

  Sprinkle the entire medley with nutritional yeast for a cheesy finish and serve immediately while hot.