INGREDIENTS
4 cups
broccoli florets
2 cups
cubed butternut squash
1
small onion, sliced into ½ moons
1 tbsp
olive oil
1
small (4-ounce) Hass avocado, sliced
Olive oil spray
4
large eggs
Kosher salt
Freshly ground black pepper
2 cups
cooked brown rice
1/4 cup
chopped pecans