Directions
- 1Spray a pan with avocado oil.
- 2Put pre-baked squash (butternut, acorn, or kabocha) in the pan.
- 3Heat the squash.
- 4Add the egg mixture to the heated squash.
- 5While the eggs and squash are cooking, prepare your bowl.
- 6Add nonfat Greek yogurt to the bowl, then double the amount.
- 7Add a good solid amount of dry dill to the yogurt.
- 8Add a nice crack of salt to the yogurt (or not, if watching salt intake).
- 9Stir the yogurt, dill, and salt together until it's a nice base.
- 10Don't forget to salt the eggs in the pan.
- 11Take some avocado.
- 12Add about a teaspoon of coconut aminos.
- 13Combine a bit of everything: squash, egg, yogurt, and avocado for a bite.
Ingredients
- 1 egg
- 2 eggs
- 200 ml egg whites
- 150 gm pre-baked squash
- 160 gm nonfat Greek yogurt
- 1.5 tsp dry dill
- chives
- salt
- 30 g avo
- 1 teaspoon coconut aminos
- tamari
Equipment
bowlpan
Tips
- You can use sweet potato instead of squash, but calories will be a little higher.
- If you can't find coconut aminos, you can use a touch of tamari.
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