I threw together a quick breakfast this morning for Chris and I. A piece of toasted whole grain bread with orange segments complimented one of my favorite breakfast entrees, eggs with a bunch of sauteed vegetables. This dish is all about the vegetables with the eggs just adding a little protein and flavor.
1/4 red onion, diced
1 green bell pepper, diced
1 cup broccoli florets, cut into small pieces
1/2 cup mushrooms, sliced
3 whole eggs and 1 egg white
1 T. olive oil
Salsa on the side
Saute onions and bell peppers in oil until they get soft, then add the mushrooms and broccoli and continue cooking until all vegetables and done. Whisk eggs with about 1 T. water and add to the hot pan with the vegetables. Add salt and pepper to taste. The eggs should cook very quickly on the hot pan, just a few minutes. Serve with a side of salsa and enjoy.
Notes: I will use almost any vegetable I have on hand for this to make a yummy and quick breakfast, mushrooms and spinach being my favorite combination.
Servings: 2 big servings