Ingredients:
1 zucchini
1 yellow onion
3 carrots
1 container sliced baby bella mushrooms
2 peppers (red, yellow)
2 cans artichoke hearts in water
1 large green cabbage, chopped into 1 inch pieces
6 oz baby spinach
1 package sugar free bacon
Pastured eggs
Olive oil
3 T ghee
salt and pepper
garlic powder
Directions:
Heat oven to 400* Chop zucchini, peppers, onion, carrots into 1 inch pieces, put in large bowl and toss with olive oil, salt, pepper and garlic. Put on parchment paper on a baking sheet and roast until tender. In a saute pan, melt ghee and then add cabbage pieces and saute until tender. Then add spinach and artichoke hearts to cabbage until spinach wilts and artichoke hearts are warm. In the meantime, cook bacon in oven for about 15 min (400*) on baking sheet. Could also fry bacon in pan, then saute cabbage in the bacon grease instead of ghee. Poach eggs to desired consistency. When veggies are finished, toss all the cook veggies in a large bowl. Drizzle with olive oil, salt and pepper. Dish into bowls, top with poached egg and crumbled bacon. Enjoy.
UBWell Family 