Vegetable Hash Bowls
Ingredients
- 2 (28-oz) pkg frozen shredded hash browns
- 4 Tbsp olive oil, divided
- ½ tsp salt
- 1 (20-oz) pkg frozen broccoli stir-fry
- 9 large eggs
- ½ tsp garlic powder
Instructions
- Preheat oven to 450°F. Spread potatoes in a single layer on two rimmed baking sheets. Drizzle with 3 Tbsp oil; sprinkle with salt and and desired amount of pepper. Bake 25 to 30 minutes or until crispy.
- Meanwhile, cook broccoli stir-fry in 1 Tbsp hot oil in a large skillet over medium-high heat 8 minutes or until lightly browned and tender.
- Whisk together eggs, garlic powder, and desired amount of salt and pepper. Push vegetables to one side of skillet. Pour eggs into skillet. Cook, without stirring, 1 to 2 minutes, until eggs begin to set on bottom. Cook, stirring constantly, until eggs are thickened and set.
- Divide potatoes among 6 bowls. Top with vegetable and egg mixture.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
432
|
432
|
| Fat (g) | 16 | 16 |
| Sat. Fat (g) | 3 | 3 |
| Protein (g) | 16 | 16 |
| Carb (g) | 56 | 56 |
| Fiber (g) | 8 | 8 |
| Sodium (mg) | 387 | 387 |
Low Calorie Meal Plan
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