A flavor packed veggie skillet perfect for any breakfast or dinner!

Prep Time:  3 minutes   |    Cook Time:  18 minutes   |    Total Time:  21 minutes   |    Servings:  4

Ingredients:

• 2 tablespoons  Carlini  Vegetable Oil, divided
• 1/2 cup diced onion
• 5 cloves garlic, minced
• 3 cups chopped kale
• 3 cups cooked spaghetti squash
• 3 cups diced, cooked sweet potatoes
• 4  Earth Grown  Vegan Veggie Burger
• 1 tablespoon Burman's  Reduced Sodium Soy Sauce
• 1 1/2 teaspoons  Stonemill  Ground Black Pepper
• 4  Goldhen  Large Eggs
• 1 avocado, sliced

Directions:

1. In a nonstick skillet over medium-high heat, add 1 tablespoon of vegetable oil and sauté onions, garlic and kale for 5-6 minutes. Remove from pan, reserve.

2. Return skillet to medium-high heat and add remaining tablespoon of oil, spaghetti squash and   sweet potatoes. Sauté for 6-7 minutes.

3. Cut each burger into 9 pieces and add to the pan.

4. Stir in soy sauce, pepper and sautéed vegetables.

5. Make 4 holes in the mixture and crack an egg into each. Cover and continue to cook for 4-5 minutes or until desired doneness of eggs is reached.

6. Top with sliced avocado. Enjoy!

Recipe Courtesy of Chef Leigh An, ALDI Test Kitchen

Calories 520 | Total Fat 29g | Sodium 420mg | Total Carbohydrate 56g | Fiber 9g | Sugars 11g | Protein 15g