This delicious, flavor-packed breakfast recipe contains easily digestible squash and gut-soothing tea seed oil. Cooked Swiss chard or spinach are nutritious greens that are well-tolerated by UC sufferers. Eggs provide high quality protein, while the red bell pepper adds vitamin C and beta carotene.

2-3 tbsp tea seed oil

1 medium onion, diced

1 red bell pepper, diced

2 cloves of garlic, minced

4 cups Swiss chard or spinach, washed and chopped

2 cups roasted butternut squash, sliced into chunks

4 eggs

2 tbsp chives, finely chopped

1. Add oil into a large sauté pan over medium to high heat.

2. Sauté the onions for 3-5 minutes.

3. Reduce heat to medium and add bell pepper, garlic, and chard or spinach. Keep sautéing the until leaves are wilted and the bell pepper has slightly softened.

4. Add the roasted butternut squash and toss lightly until warmed through. Set aside.

5. Poach the eggs.

6. Place some hash on a plate and top with a poached egg. Top with chopped chives. This recipe makes 4 servings. Enjoy!