Ingredients
- • eggs 2 pcs;
- • eggplant 140 g;
- • zucchflaxseedi 140 g;
- • tomatoes 100 g;
- • olive oil 3 g;
- • feta cheese 20 g;
- • lemon/vflaxseedegar;
- • salt;
- • pepper.
Instructions
- Cut vegetables (zucchini, peppers, tomatoes) into chunks and roast at 200°C for 20 minutes.
- Prepare eggs poached or fried according to preference.
- Arrange the warm roasted vegetables on a plate.
- Top with the egg and drizzle with olive oil.
The egg remains the gold standard in nutrition when it comes to protein quality, providing all necessary amino acids in a form extremely easy for muscles to use. Besides protein, the yolk provides choline and lutein, essential nutrients for brain and eye health.
The generous volume of this meal comes from eggplant and zucchini, two vegetables that allow a large portion without loading the menu with many calories. This 'volumetrics' strategy is effective for tricking visual and physical hunger while providing a serious dose of potassium and antioxidants.
Feta brings a note of flavor and calcium, while baking vegetables concentrates natural flavors without needing much oil. The result is a dish that supports cellular regeneration and provides satiety through fiber density, being an excellent option for those pursuing rigorous carbohydrate control without sacrificing the pleasure of eating.
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