5-minute Easy Leftover Lunch (Low FODMAP option)
This simple leftover lunch recipe is the best way to use up leftovers and can be made in less than 5 minutes. Swap out ingredients for what you have on hand - it's so versatile!
Servings: 2
Ingredients
- 2 cups cooked quinoa
- 1 tsp dried oregano
- 1 tsp dried basil
- ½ tsp thyme
- ¼ tsp salt
- ½ medium butternut squash diced small, roasted
- ½ medium zucchini, chopped in thick circular slices
- 1 green pepper, sliced
- Canola oil
- Salt
- Pepper
- 4 eggs
Instructions
- ** To make this a 5-minute easy leftover lunch, use leftover quinoa and veggies cooked for a different meal (Step 2-5). Use the leftover quinoa and veggies to assemble this 5-minute easy leftover lunch recipe the following day by skipping to Step 6.
- Preheat oven to 450°F.
- Peel and chop butternut squash into small cubes, pepper into thin slices, and zucchini into thick circular slices.
- Place squash and zucchini on baking sheet and season lightly with salt and pepper. Drizzle with about 2 tsp of canola oil and mix into veggies. (Note: if you are following a low FODMAP diet, it will be better to keep the butternut squash separate when mixing these veggies. This will make measuring out a low FODMAP portion of butternut squash easier after they are cooked).
- Roast in the oven for 15 minutes, stirring once halfway through. In the last 5 minutes, add the diced zucchini to the pan.
- In a small frying pan, add a small amount of oil and heat. Crack two eggs into pan and fry until desired firmness. Sprinkle with a little basil and pepper (or any of your favorite low FODMAP spices)
- Serve with heated quinoa and veggies in a bowl. (Note: for low FODMAP, keep butternut squash portion sizes to ⅓ cup)
- Top with cooked eggs and enjoy!
Notes
Recipe Tips and Tricks:
- For low FODMAP, keep butternut squash at ⅓ cup portions
- If over-easy eggs is not your thing, try sunny-side up, scrambled or a chopped boiled egg.
- Change up the roasted veggies – try carrots, eggplant or bok choy!