Millet, Butternut Squash, and Scrambled Egg Harvest Bowl
Ingredients
- 1/2 cup cooked millet combine 1 cup uncooked millet + 2 cups water bring to a boil and simmer for 20 minutes
- 1/2 cup cooked cubed butternut squash peel and cube butternut squash, roasting at 425° for 30 min
- 2 eggs
- 1 tsp ghee
- 1 cup spinach
- 1/4 avocado diced
- 2 tbs salsa
- Red pepper flakes
- Salt and Pepper
Instructions
- Heat a nonstick skillet over medium heat. Whisk the eggs, salt and pepper in a small bowl and add to hot skillet. Turn the heat to low and slowly move the eggs around until cooked through. Remove and set aside.
- Add the butternut squash and spinach to the skillet and heat through, until the spinach is wilted. Add in the millet until warm. Add to the bowl with the eggs.
- Add the avocado and salsa to the bowl, then top with red pepper flakes.
Leave a Reply