Ingredients:

• ½ cup broccoli florets, cut small
• ½ cup butternut squash, cubed
• ¼  cup red onion, cut in wedges
• 1 teaspoon olive oil
• ¼ teaspoon Himalayan sea salt
• ½ teaspoon black pepper
• 2 eggs

INSTRUCTIONS:

1. Preheat oven to 425 degrees F.
2. In a large bowl, toss together broccoli, butternut squash and red onion with olive oil and sprinkle with Himalayan sea salt. Transfer veggies to a baking dish and roast for 20 to 25 minutes, tossing veggies once halfway through.
3. Remove baking dish from oven and reduce oven temp to 375 degrees F.
4. Break an egg into a cup and slip egg on top of the veggies. Repeat with the other egg and bake until egg whites are set and yolks begin to thicken.
5. Sprinkle with cracked pepper, serve and enjoy!

On IHC's plan this would count as 2 servings of vegetables, 3 ounces of protein and 1 serving of healthy fat.