Makes 2 servings
Serving size: 1 egg and ½ cup vegetables
Cook time: 15 minutes
Prep time: 10 minutes
Per serving: calories 198; fat 12 g; saturated fat 3 g; fiber 2 g; protein 10 g; carbohydrates 13 g; sugar 5 g
Butternut squash is one of my all-time favorite ingredients. It has a beautiful orange color, is very filling, is great for heart health, and perhaps best of all, it’s great for healthy skin and eyes. An ingredient that’s beautiful and makes you beautiful? Yes, please!
½ cup ¼-inch-cubed butternut squash
Kosher salt and freshly ground black pepper
1 teaspoon olive oil
1 onion, roughly chopped
1 bell pepper, roughly chopped
½ teaspoon paprika
½ teaspoon chili powder
5 rosemary needles, minced
1 garlic clove, minced
2 large eggs
1. In the Instant Pot, combine the butternut squash, a pinch each of salt and pepper, and the olive oil. Set to “sauté, medium heat” and cook until lightly browned, about 5 minutes, stirring often to avoid burning. Add the onion and bell pepper and sauté until softened, about 5 minutes. Add the paprika, chili powder, rosemary, and garlic and toss to combine. Hit “cancel.”
2. Make 2 wells in the hash and crack the eggs into the wells. Cover, choose the “egg” setting, and cook for 1 minute. Quick-release the pressure and serve.