src="https://ct.pinterest.com/v3/?event=init&tid=2614215361875&pd[em]=&noscript=1" />

Veggie Spirals Breakfast Pan

Serves: 4
30 MIN
Prep Time: 5 minutes
Cook Time: 25 minutes

Ingredients

¼ cup (60 mL) olive oil

¼ cup (60 mL) fresh lemon peel

1 pkg. (340 g) Green Giant* frozen Veggie Spirals Zucchini, thawed

1 pkg. (340 g) Green Giant* frozen Veggie Spirals Butternut Squash, thawed

1 tsp. (5 mL) salt

½ tsp. (2.5 mL) pepper

2 tbsp. (30 mL) tapioca starch or corn starch

½ cup (125 mL) Green Giant* frozen Summer Sweet Peas

8 cups (2 L) water

1 tbsp. (15 mL) vinegar

4 eggs

1/3 cup (80 mL) goat feta, crumbled

1 cup (250 mL) baby spinach

1 cup (250 mL) watercress

Directions

Preheat oven to 425°F. Spray a 9 x13 inch baking pan with vegetable oil.

In a frypan over low heat, warm olive oil and lemon peel for 10 minutes. Do not let oil bubble. Pour oil with lemon peel into a measuring cup and set aside to cool.

Strain zucchini and butternut squash spirals from liquid. Transfer spirals to prepared 9 x13 inch pan. Gently toss with tapioca starch, 2 tbsp. (30 mL) of lemon oil, ½ tsp. (2.5 mL) of salt and pepper and spread out over pan. Bake for 25 minutes and remove from oven.

In a small pot bring 2 cups (500 mL) of water and ½ tsp. (2.5 mL) of salt to a boil. Add peas and cook for 5 minutes. Strain from water. Sprinkle over top of cooked vegetables.

In a medium pot over medium high heat, bring 6 cups (1.5 L) of water and 1 tbsp. (15 mL) of vinegar to a gentle boil. Poach eggs 4 minutes each. Remove with a slotted spoon and place on top of the roasted vegetables.

Garnish vegetables with spinach, watercress and crumbled feta. Drizzle with remaining lemon oil. Serve warm.

 

Tip: Eggs and peas can be cooked while cooking spirals.

Tip: For more zing in your lemon oil, make it the night before. Allow the zest and oil to infuse overnight.