Ingredients
Protein:
6-8 large Shrimp (peeled and deveined)
1-2 Eggs (soft or medium-boiled)
Vegetables:
1/4 small Kabocha or Butternut Squash, sliced (or Sweet Potato)
1/2 cup Broccoli florets
1/2 cup White Mushrooms, quartered
1/2 cup Corn kernels (fresh or frozen, or 1/2 ear of corn)
Fruit & Seasoning:
1/4 cup Raspberries
Olive oil, Salt, Black Pepper, Chili Flakes (or a seasoning blend of your choice)
Quick Preparation Steps
- Cook the Squash & Eggs
Squash: Slice the squash, lightly brush with oil, and roast or air fry at for 15-20 minutes until tender.
Eggs: Boil for 6-7 minutes for a soft-to-medium yolk, then cool and peel.
- Sauté & Blanch the Veggies
Mushrooms: In a hot pan with a little oil, sauté the mushrooms until lightly browned. Season with salt, pepper, and chili flakes. Remove and set aside.
Broccoli & Corn: Blanch the broccoli and corn kernels in boiling water for 3-4 minutes until bright green and slightly tender. Drain well. - Cook the Shrimp
In the same pan used for mushrooms, add a little more oil. Sauté the shrimp for 2-3 minutes per side until pink and cooked through. Season with salt, pepper, and chili flakes.