TOTAL TIME: 40 MINS
SERVINGS: 2
CALORIES/SERVING: 442 CALS
INGREDIENTS
2 carrots, grated
1 free range egg
3 tbsp. almond flour
1 tbsp. turmeric
1 garlic clove, crushed
1/3 brown onion, diced
1 tsp. olive oil
1 tsp. cumin powder
1 tsp. dried Italian herbs
6 free range eggs
Black pepper
METHOD
Pre-heat oven to 180 degrees and line a baking tray with baking paper
Heat olive oil in a non-stick fry pan over medium temperature and saute the onion with garlic for a few minutes. Once cooked transfer the onion to a large bowl
Mix in the grated carrot, egg, almond flour, turmeric, cumin and Italian herbs. Stir well
Divide the mixture into six equal portions
Evenly spoon the mixture onto the baking tray, pressing down lightly to flatten out. Once the 6 hashbrowns are on the tray, bake in the oven for 15-20 minutes or until cooked
Whilst the hashbrowns are cooking, heat a non-stick fry pan over medium temperature and crack the eggs into the fry pan. Reduce the heat to low, and cook the eggs for 2-3 minutes or until the egg yolk begins to thicken and the egg white sets. Season with Himalayan salt and black pepper. Once cooked, remove the eggs from the heat.
Divide the hashbrowns and fried eggs into two serves. Dish one serving of the hashbrowns and eggs on a plate for today's breakfast and refrigerate the second meal for tomorrow's leftover
NUTRITION
Serving size 319g
Calories 442 cal
Protein 30.9g
Fat, total 30.6g
- saturated 7.2g
Carbohydrate 8.9g
- sugars 6.7g
Sodium 297mg
Comments