Chopped veggie breakfast salad
Enjoy a nutritious and delicious start to your day with this vibrant chopped veggie breakfast salad. Packed with fresh ingredients and bursting with flavor!
Ingredients:
- 2 large eggs
- 1/2 tablespoon extra virgin olive oil
- 1/2 cup broccoli florets
- 1/4 cup carrots, shredded
- 1 cup green cabbage
- 1/2 cup red cabbage
- 1/4 cup jicama, sliced
- 1/2 cup green bell pepper
- 1/4 cup radish, sliced
- 1/2 cup celery
- salt / pepper to taste
- 1/2 teaspoon garlic powder
- 2 tablespoons red wine vinegar
Instructions:
- In a medium saute pan, pour some extra virgin olive oil and heat the pan over medium heat,Add diced vegetables, season with salt, pepper, and garlic powder,Cook for 7-10 minutes while stirring constantly,In the meantime, in a small non-stick skillet, spray some cooking oil and heat it over medium heat,Gently break the eggs into the skillet (you may exclude the yolks if preferred),Cook the eggs on one side until the edges are set, approximately 7 minutes,Mix vinegar into the cooked vegetables,Take the pan off the heat and transfer the vegetables to a plate,Gently place the eggs on top of the vegetables,Finish off by garnishing with sriracha, salsa, hot sauce, or any toppings of your preference!
Summary:
- Calories: 310 kcal
- Fat: 17 g
- Protein: 17 g
- Carbs: 24 g
- Potassium: 1019 mg
- Magnesium: 65 mg