A savory breakfast to make the night before, pack away and take to work the next morning. Heat up in the microwave and eat. Great for using up vegetables while they’re fresh.
8 asparagus spears, tough ends removed and cut into smaller pieces
2 Tbsp pumpkin seeds
½ tsp chili powder (optional)
½ cup finely chopped parsley
Salt and pepper
1
Add the olive oil to a pan over a medium heat
2
Add the onion and garlic and stir as they soften for a couple of minutes
3
Add the zucchini, bell pepper, spinach and asparagus and stir as they become golden but retain their crunch
4
Add the pumpkin seeds, chili, parsley, salt and pepper, stir and cook for a further couple of minutes
5
Pack into airtight containers and store in the fridge
6
Note: this dish is actually really tasty eaten cold as well as heated
Nutrition Facts
3 servings
Serving size
Amount per serving
Calories211
% Daily Value *
Total Fat17.2g23%
Total Carbohydrate11.8g5%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
3 Tbsp olive oil
½ red onion, sliced
2 garlic cloves, roughly chopped
1 zucchini, sliced
1 red bell pepper, sliced
1 cup roughly chopped spinach
8 asparagus spears, tough ends removed and cut into smaller pieces
2 Tbsp pumpkin seeds
½ tsp chili powder (optional)
½ cup finely chopped parsley
Salt and pepper
Directions
1
Add the olive oil to a pan over a medium heat
2
Add the onion and garlic and stir as they soften for a couple of minutes
3
Add the zucchini, bell pepper, spinach and asparagus and stir as they become golden but retain their crunch
4
Add the pumpkin seeds, chili, parsley, salt and pepper, stir and cook for a further couple of minutes
5
Pack into airtight containers and store in the fridge
6
Note: this dish is actually really tasty eaten cold as well as heated
