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Roasted Parsnips, Scrambled Eggs & Sauteed Spinach

  • Author: Somi Igbene PhD ANutr
  • Prep Time: 10
  • Cook Time: 35
  • Total Time: 45 minutes
  • Yield: Serves 3


This blood sugar-friendly, protein-rich, low-carb breakfast of roasted parsnips, scrambled eggs and garlic-sauteed spinach is guaranteed to satisfy you for hours.


For the parsnips

·       3 medium parsnips, sliced in half lengthways

·       1 level teaspoon sweet paprika

·       ½ teaspoon ground cumin

·       Pinch of salt and black pepper, to taste

·       1 teaspoon olive oil

For the eggs

·       6 large eggs

·       6 tablespoons of milk

·       2 large spring onions, finely chopped

·       Pinch of salt and black pepper, to taste

·       1 tablespoon olive oil

For the spinach

·       1 large garlic clove, finely chopped

·       300g baby spinach leaves

·       1 teaspoon olive oil

·       Pinch of salt, to taste


1.       Preheat the oven to 200C (400F), then line a baking tray with parchment paper. Put the parsnips in a medium bowl, add the remaining ingredients and toss well to combine. Place the parsnips on the baking tray and bake for 25-30 minutes or until golden brown and tender.

2.      Whisk the eggs with salt and black pepper. Heat olive oil in a large non-stick frying pan, add the spring onions and fry for ten seconds. Add the eggs and wait for the edges to start to set, then use a spatula to move the eggs from one end of the pan to the other. Continue until the eggs are cooked to your liking (wet or slightly dry), then take the pan off the heat and set aside.

3.      Add olive oil to a large non-stick saucepan. Add the garlic and allow to cook for 10 seconds without burning, then add the spinach, frequently stirring until it wilts. Take the saucepan off the heat and season with a pinch of salt.



  • Serving Size: Per serving
  • Calories: 283
  • Sugar: 7g
  • Sodium: 352mg
  • Fat: 18g
  • Saturated Fat: 5g
  • Unsaturated Fat: 12g
  • Carbohydrates: 13g
  • Fiber: 5g
  • Protein: 18g
  • Cholesterol: 374mg

Keywords: parsnips, spinach, eggs

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