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Millet, Butternut Squash, and Scrambled Egg Harvest Bowl

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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.