Directions:
- Put the eggs on to boil in a small saucepan for 5 minutes while you do the vegies.
- Add the oil to a frying pan and put in the eggplant and mushrooms. Stir the mushrooms frequently but flip the eggplant only once during cooking.
- When eggplant is brown on both sides and the mushrooms are soft take the eggs out of the water, cut the tops off and plate along with the vegies and avocado. Season and enjoy with a cup of coffee!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 422.4 Kcal (1769 kJ) | ||
| Calories from fat | 147.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.41g | 25% | |
|---|---|---|---|
| Cholesterol | 7.57mg | 3% | |
| Sodium | 32.36mg | 1% | |
| Potassium | 2873.52mg | 61% | |
| Total Carbs | 66.71g | 22% | |
| Sugars | 39.45g | 158% | |
| Dietary Fiber | 35.42g | 142% | |
| Protein | 14.12g | 28% | |
| Vitamin C | 30.2mg | 50% | |
| Iron | 1.9mg | 11% | |
| Calcium | 98.1mg | 10% | |
| Amount Per 100 g | |||
| Calories | 38.07 Kcal (159 kJ) | ||
| Calories from fat | 13.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.48g | 25% | |
|---|---|---|---|
| Cholesterol | 0.68mg | 3% | |
| Sodium | 2.92mg | 1% | |
| Potassium | 258.96mg | 61% | |
| Total Carbs | 6.01g | 22% | |
| Sugars | 3.55g | 158% | |
| Dietary Fiber | 3.19g | 142% | |
| Protein | 1.27g | 28% | |
| Vitamin C | 2.7mg | 50% | |
| Iron | 0.2mg | 11% | |
| Calcium | 8.8mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
